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Courgette Cake

Have you ever heard of courgette cake? Well, now you have!

This incredible recipe from BBC Food is a delicious tea-time treat - moist and full of remarkable flavours, it’ll be a real hit with your guests.

A great way to use up some of the bits in your EroeGo box, why not give it a go?

Nutritional content

Servings: 10 serving

Prep time: 30 minutes+baking time


209 kcal

Total Fat

7 g Carbs







  • 80ml vegetable oil, plus extra for greasing

  • 150g light brown sugar

  • 2 eggs

  • 160g courgette, grated

  • 180g plain flour

  • 2 tsp baking powder

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 2 tbsp demerara sugar


  1. Preheat the oven to 200℃. Grease a loaf tin and line it with baking paper.

  2. Put the oil, sugar and eggs in a large bowl and mix until smooth.

  3. Add the courgette and mix thoroughly.

  4. In a different bowl, stir together the flour, baking powder, cinnamon and salt.

  5. Add the flour mixture to the courgette mixture. Stir until well combined.

  6. Pour the mixture into your loaf tin and sprinkle with demerara sugar.

  7. Put in the oven and bake for 45 to 55 minutes, until you can put a knife in and it comes out clean.

  8. When it’s ready, take it out of the oven and leave the cake in the tin for 20 minutes.

  9. After 20 minutes, remove the cake and put it on a wire rack to finish cooling before you serve.


To store: Once the cake has fully cooled, keep it in a cake tin at room temperature, out of direct sunlight, and eat within 3 days.

Vegan: To make this cake vegan, we recommend following these tips by BBC Good Food. Beat together 80g vegan butter, 175g golden caster sugar and the zest of 2 lemons. Slowly add 100ml oat milk, then add 100g ground almonds, 175g self-raising flour, 1/2 tsp baking powder and the courgette. Then, bake for 55 to 60 minutes at 180℃.

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