Lemon Courgette Cake

It’s going to be the Constitution Day here in Norway in two days time and it’s a very important day for Norwegians. For that day, I like to bake a cake for my Norwegian family, to show respect the best way I can. 🙂

This delicious cake is very light in texture and slightly moist. I hope you enjoy it as much as I do.

lemon courgette cake

lemon courgette cakeIngredients:

1 1/2 cup grated courgette

3/4 cup sugar

1 egg

1/2 cup rapeseed oil

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

2 tsp lemon zest


Start with zesting two lemons. This is what gave me the 2 teaspoons lemon zest. I use a regular grater with small holes and make sure I don’t press too hard so I only remove the yellow part and not the white pith underneath.

Next, preheat your oven to 180C/350F.

Prepare a small baking tin.

In a bowl whisk together egg, courgette, sugar and oil. Stir the rest of the ingredients in until just blended.

Transfer to the baking dish and bake for 45 minutes.

Let cool before turning out as it might stick to the form otherwise.

lemon courgette cake



© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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