Courgette loaf cake

(23 ratings)
Woman's Weekly courgette loaf cake
Woman's Weekly courgette loaf cake
  • Serves: 8

  • Prep time:

  • Cooking time:

    (may need an extra 30 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Got courgettes coming out your ears? Transform this seasonal vegetable into a delicious, sweet loaf cake to enjoy with a cuppa.


  • 175g (6oz) self-raising flour
  • 125g (4oz) butter
  • 125g (4oz) caster sugar
  • 3 medium eggs
  • 2 medium courgettes (about 250g/8oz), coarsely grated
  • 50g (1 oz) walnuts, chopped
You'll also need:

  • 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment

Freezing tips: Wrap in a freezer bag and freeze for up to 1 month. Allow to defrost overnight in a cool place before serving.


  1. Set the oven to warm 160C (325F or gas mark 3).
  2. Sift the flour into a bowl and add the butter, sugar and eggs and beat until smooth. Fold in the courgettes and walnuts. Spoon mixture into the prepared loaf tin.
  3. Bake in the centre of the oven for 1 - 2 hrs, or until a skewer comes out clean after being inserted into the cake.
  4. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 270(kcal)
  • Fat 16.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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