Name: Courgette Cake With Lemon And Lime
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Ingredients: 330 g courgette (about 2 small); ½ tsp salt; 1 ripe banana; 2 eggs; 70 g brown sugar; 1 tsp vanilla extract; 80 ml avocado oil; Zest & juice of ½ a lime; Zest & juice of 1 small lemon (reserve half the zest for icing); 240 g plain flour; 40 g oats; 1 tsp baking powder; ½ tsp bicarbonate of soda; 200 g fat free quark; 2 tbsp icing sugar (or honey)

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This courgette cake with lemon and lime is light, moist, and bursting with fresh citrus flavour. The courgette keeps the cake beautifully soft, while banana and brown sugar add natural sweetness without the need for excessive sugar. The refreshing quark icing gives it a tangy finish, making it a perfect treat that feels indulgent while still being a low calorie cake. Whether you’re looking for a healthier alternative to traditional cakes or just want to try something different, this courgette cake with lemon and lime is a must-bake.

Is courgette cake low calorie?

This low calorie cake is packed with wholesome ingredients that make it a great choice for a lighter sweet treat. Courgettes are naturally high in fibre and water, adding moisture to the cake without the need for excess oil or butter. Using banana as a natural sweetener helps reduce the amount of added sugar, while oats provide a boost of slow-releasing energy. The quark-based icing is high in protein and much lower in fat than traditional buttercream, making this courgette cake with lemon and lime a fantastic low calorie cake option.

Why have I used avocado oil?

I’ve used avocado oil in this courgette cake with lemon and lime because it’s easier on my digestion, as I have an intolerance to most oils. When baking, it’s important to use an oil with a high smoke point to keep it stable at high temperatures. Many people reducing ultra-processed foods (UPFs) also cut back on seed oils due to their potential negative impact on health and inflammation. If seed oils aren’t a concern for you, feel free to use whatever vegetable or seed oil you have to hand.

Do you have a diet restriction?

This lemon and lime courgette cake is:

Vegetarian
Nut Free
Low Fat
Ultra Proccessed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Prepare the courgette

Grate the courgettes using the coarse side of a box grater and place them in a bowl. Sprinkle over the salt, mix well, and set aside for 30 minutes to draw out moisture. Once time has passed, transfer the courgette to a clean cheesecloth or strong paper towel and squeeze firmly over the sink to remove as much liquid as possible. Repeat if necessary until the courgette feels significantly drier.

Step 2: Mix the dry ingredients

In a large mixing bowl, combine the plain flour, oats, baking powder, and bicarbonate of soda. Use a whisk or fork to mix everything together evenly, ensuring the raising agents are well distributed.

Step 3: Mix the wet ingredients

In a separate bowl, mash the banana until smooth, then add the eggs, brown sugar, vanilla extract, and avocado oil. Zest the lime and lemon, then juice them. Add all the juice and half of the combined zest to the bowl, reserving the rest for the icing. Whisk everything together until smooth. Stir in the squeezed courgette, making sure it’s evenly distributed.

Step 4: Combine ingredients

Make a well in the centre of the dry ingredients and pour in the wet mixture. Use a spatula or wooden spoon to fold everything together, stirring gently until just combined. Do not overmix, as this can make the cake dense. The batter should be thick but smooth, with no pockets of dry flour remaining.

Step 5: Bake the courgette cake

Grease or line a 20-22cm springform cake tin with baking paper. Pour in the batter, smoothing the top with a spatula. Bake in a preheated oven at 170°C (fan) or 180°C (conventional) for around 50 minutes, or until a skewer inserted in the centre comes out clean. If the top is browning too quickly, loosely cover it with foil for the final 10-15 minutes. Once baked, let the cake cool with the oven door open for 15-20 minutes before removing and transferring to a wire rack to cool completely. This slow cooling process stops the cake from deflating once its removed from the oven.

Step 6: Ice the courgette cake

To make the icing, mix the quark and icing sugar (or honey) in a bowl until smooth. Once the cake has fully cooled, spread the icing evenly over the top. Sprinkle over the reserved zest to enhance the fresh citrus flavour of this courgette cake with lemon and lime.

Store the cake in an airtight container in the fridge for up to 5 days. Allow slices to warm to room temperature before serving for the best texture and flavour.

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