I’ve made many courgette cakes and breads over the years of growing them. I am a bit of a cake monster, so if I can use my vegetables to make cake, I’m right there! Some recipes have been more successful than others. I have found some to be a bit dense, and some a bit bland, or both. So on searching and failing to find the perfect courgette cake recipe, I have resorted to making up my own. This is quite typical of me, I have an idea in my head of what I want to do, and then get frustrated when I can’t find the recipe for it! So if this is a disaster, you can come back and tell me, or on the flip side, please feel free to swell my head with pride if you like it. Just remember to credit me!
I already knew I wanted to use limes in this, but it wasn’t enough somehow. Then I came across a recipe somewhere that used courgettes and coconut together and I thought, aha, the perfect trio of Caribbean flavours. Do they grow courgettes in the Caribbean? Anyway, I also happened to have some desiccated coconut in the cupboard that needed using, so that’s all the excuse I needed!
- 2 regular sized courgettes, or 1 large (mine came to around 230g)
- 115g (4oz) caster sugar
- 115g (4oz) butter, softened
- 170g (6oz) self raising flour (or use plain with a heaped teaspoon of baking powder)
- 2 large eggs
- zest and juice of 1 lime
- 85g (3oz) desiccated coconut
- 1 tsp + pinch of salt
- Preheat the oven to 180ºC (350ºF) and grease and line a cake tin (I used a loaf tin, but any smallish cake tin should be fine).
- Trim the ends off the courgettes and grate them. Put into a large colander and add the teaspoon of salt and mix. Place a plate beneath the colander and leave to one side for a while. The salt will draw out the excess water from the courgettes.
- Cream together the butter and sugar until light.
- Add 1 egg and a spoonful of the flour and beat thoroughly. Do the same with the 2nd egg.
- Add in the rest of the flour along with a pinch of salt and beat. Don’t worry if the eggs curdle, they often do for me, but they’ll be fine.
- Put the grated courgette into the middle of a clean tea towel and squeeze out the excess liquid.
- Add them to the cake batter along with the lime zest and juice, and the coconut. Mix all together thoroughly.
- Spread evenly into the cake tin and bake for around 40mins, or until a skewer comes out clean.
You could add a cream cheese frosting on top of this if you wish, by mixing cream cheese with icing sugar and maybe a little extra lime zest. I personally like it with a little dollop of crème fraîche.