Courgette and Poppy Seed Loaf
A delicious lemon loaf cake made with courgette (or zucchini), from Veggie Desserts + Cakes by Kate Hackworthy
Servings 10 people
Calories 268kcal
Ingredients
For the cake
- 200 g courgettes (zucchini)
- 125 g unsalted butter softened
- 125 g caster sugar
- 2 large free-range eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 175 g self-raising flour
For the lavender glaze
- 3 tbsp lemon juice
- 1.5 tsp culinary lavender
- 125 g icing sugar
To decorate (optional)
- 1 tsp culinary lavender
- twists of lemon
Instructions
To make the cake
- Preheat the oven to 180 C/160 fan/350 F/gas 4. Lightly grease and line a 1 kg/2 lb 4 oz loaf pan.
- Leave the skin on the courgette and grate it coarsely. In a clean tea towel, squeeze the moisture from the courgette and set aside.
- In a large bowl, beat the butter and sugar with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time, and beating each one in well.
- Beat in the courgette, lemon juice and zest.
- Sift in the flour and add the poppy seed. Mix gently to combine.
- Pour into the prepared pan, level to the edges and bake in the oven for 40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
To make the lavender glaze
- Gently heat the lemon juice in a small saucepan. Remove it from the heat, add the lavender and allow to infuse for 10 minutes.
- Over a bowl, strain the lavender out of the lemon juice. Beat the cooled infused lemon juice with the icing sugar until smooth.
- Drizzle over the completely cooled cake and decorate with lavender and lemon.
Nutrition
Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 16mg | Potassium: 86mg | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 7.3mg | Calcium: 15mg | Iron: 0.4mg