Courgette and lemon loaf
So it turns out that being known as the weirdly enthusiastic vegetarian girl does have its perks. My friend Ana recently returned from a trip home to London with the announcement that she had a present for me, in the form of the most enormous courgette mankind has ever known. And when I say enormous, I mean literally it was the size of a small child.
It was a lot of courgette, I made chili, stir fry, curry and still had leftovers, I probably could have fed several small families for the week. Instead I decided to do something different (and much less generous) with the rest of it and make this deliciously lemony courgette cake. Courgette cake is something I’d always wanted to try and it seemed like a pretty appropriate time to do it!
The first attempt was a bit of a stab in the dark but somehow it actually turned out to be delicious, and no more were needed! Lemon and poppyseeds is such a classic combination, and the grated courgette makes it beautifully moist whilst keeping it lovely and light. Perfect for guilt free afternoon tea!
The cake is made with ground almonds, oats and buckwheat flour so is totally gluten free, it’s also free of added or refined sugar as the honey and lemon provide enough natural sweetness. Additonally, the eggs could easily be substituted with a chia or flax egg to make it vegan (just combine 1 tbsp flax/chia seeds with 3 tbsp water to create a gel).
- 1 and a half cups ground almonds
- 1/2 cup oats
- 1 cup buckwheat/rice flour
- 3 eggs
- 1 cup grated courgette
- 3 tbsp coconut oil
- 4 lemons
- 3 tbsp poppy or chia seeds
- 1 tsp baking powder
- 4 tbsp cup honey + 2 tbsp for the topping
- 4 tbsp greek yogurt (full fat)
- Pre heat the oven to 180 degrees C.
- In a processor, blend the ground almonds, oats, flour and bicarb until a fine mixture forms.
- Grate the courgette and squeeze out the excess moisture over a sieve.
- Zest and juice 2 of the lemons and add it to the mix.
- Add in the eggs, melted coconut oil and honey. Blend until smooth.
- Stir in the courgette and 2 tbsp of the poppy seeds.
- Transfer to a lined loaf tin and bake for 45-50 minutes.
- Make the topping by stirring together the yogurt, 1/4 cup honey, the zest of 1 lemon and the juice of half of it. Add more yogurt if it looks too runny.
- Drizzle onto the cake and sprinkle with the zest of the fourth lemon and the remaining tbsp poppy seeds.