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Courgette Lemon Drizzle Cake


  • 200 g grated courgette
  • 125 g melted butter
  • 150 g caster sugar
  • 1 egg beaten
  • Zest and juice of half a lemon
  • 200 g plain flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder mixed with bicarbonate of soda

For the drizzle

  • Juice of ½ lemon
  • 25 g caster sugar


  1. Preheat the oven to 150 fan
  2. Line a loaf tin with silicone paper
  3. Combine the courgettes, butter, sugar, egg and lemon zest and juice.
  4. Sift in the flour, salt and baking powder mixture and mix well.
  5. Pour the mixture into the prepared tin and bake for 50-55 minutes until golden brown and a skewer comes out clean.
  6. Leave to cool in the tin.
  7. Boil the lemon juice and sugar to create a syrup and pour over the cooling cake.