Julie’s courgette and lemon cake

Healthy and yummy – what more could you ask for?

Julie's courgette and lemon cake


  • 480g granulated sugar
  • 240g sunflower oil
  • 720g cups self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cloves
  • 3 eggs, beaten
  • 2 teaspoons vanilla essence
  • 240g pecans or walnuts, roughly chopped
  • 960g courgette, grated

For filling/topping

  • 125g butter or vegetable spread
  • 250g icing sugar
  • Grated zest and juice of 1 lemon (or bottled lemon juice will do)


  • Mix sugar and oil then add eggs and vanilla essence.
  • Mix flour with bicarb and spices and beat into egg mixture to form a stiff dough.
  • Gently stir in nuts and courgettes.
  • Pour mix into prepared tins (1 x 2lb, 2 x 1lb, or round tins).
  • Bake at gas 4 or 180 degrees for about 50 minutes, depending on tin sizes.
  • When cool, make lemon filling by mixing spread, icing sugar and lemon juice to taste. Fill or top cake(s) scattering a bit of lemon zest over if you wish. Keeps and freezes well.


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