Courgette and Lime Loaf Cake
Now, adding courgette to this sweet and zesty cake isn’t just a ploy to make it go further – it actually makes the cake incredibly moist without adding any unwanted flavour. Plus it’s a great way to use up courgettes if you grow your own at home like we do! Gardening for baking is definitely something I didn’t expect to add to my list of hobbies, but it’s something I can most definitely get behind
Credited to: Becky Excell
Kcal:
Serves 10
15 mins prep
55 mins cooking time
Ingredients
- 150ml vegetable oil
- 175g light brown sugar
- 3 medium eggs
- 200g gluten free self-raising flour
- 1⁄4 tsp xanthan gum
- 1 tsp bicarbonate of soda (baking soda) *
- 1 tsp ground cinnamon
- 175g grated courgette , weight after water squeezed out by hand
- Grated zest of 2 limes
For the cream cheese icing (frosting)
- 100g butter, softened
- 100g icing (confectioners’) sugar
- 200g full-fat cream cheese
- 1 tsp vanilla extract
- Lime zest, to finish
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
Oven
- To make this in the oven, preheat the oven to 160°C fan/180°C/Gas Mark 4. Line a 900g (2lb) loaf tin (pan) with non- stick baking parchment.
- Add the oil, sugar and eggs to a large bowl. Mix together, ideally using an electric hand mixer, until well combined. Add the flour, xanthan gum, bicarbonate of soda and cinnamon and mix in to combine. Ensure you’ve squeezed out a lot of liquid from the grated courgette, then fold that in alongside the lime zest.
- Spoon the mixture into the prepared tin and bake in the oven for about 50–55 minutes.
- Check that it’s cooked by sticking a skewer into the centre – if it comes out clean, then it’s done.
Air fryer
- To make this in an air fryer, heat or preheat the air fryer to 150°C (300°F). Make and spoon the mixture into the prepared tin as opposite and air fry for 40–50 minutes – check with a skewer as opposite to ensure it’s done
- Allow to cool in the tin briefly and then carefully lift onto a wire rack
- For the cream cheese icing, place the butter in a large bowl and mix for about 3 minutes using an electric hand mixer until it has turned a lot paler in colour. Add the icing sugar and mix for a further 3 minutes
- Before you add the cream cheese, ensure that there is no excess liquid in the tub – simply drain it if needed. Add to the bowl with the vanilla and mix for 2 more minutes until well combined, and the icing is light and fluffy, without lumps
- Spread the icing on the cooled loaf and finish with some extra lime zest.
