Yes! It sounds weird, but it is seriously delicious!
In a similar way to how the carrot works in carrot cake (you don't really taste the carrot, do you?), grated courgette makes for a deliciously moist sponge and adds a nutty sweetness to the cake which is very pleasing.
Every year we have a 'glut' of courgettes; last year we even had an 8lb Monster!
At that point I had to get creative and go beyond grilling; our neighbours had had enough of eating them, even the postman took some away! We had courgette fritters, courgette cake, courgette and rosemary soup (I will post this recipe too, it's a winner!) ... the list goes on. The cake and the soup will definitely be made this year - they also freeze really well so you don't have to eat courgette for a month to avoid waste!
Courgette, Lemon, and Poppyseed Cake
Makes a 7" cake or 12 cupcakes
Ingredients
3 eggs
125ml sunflower oil
150g caster sugar
225g self-raising flour
1/2 tsp bi-carbonate of soda
1/2 tsp baking powder
250g grated courgette
zest of 1 lemon
1 tsp poppy seeds
Method
- Preheat the oven to 160˚C (fan) / 180˚C
- Beat the eggs, oil, and sugar until thick and creamy
- Sift in the flour, bi-carbonate of soda, and baking powder
- Stir in the courgette, lemon zest, and poppy seeds
- Divide between two 7" sandwich tins, or 12 cupcake cases
- Bake for 15 - 20 minutes, until golden and springy to the touch
- Allow to cool before filling as desired.
These are especially delicious filled with lemon curd and topped with cream cheese icing; the zesty lemon goes perfectly with the cool creaminess of the cheese.
Another great variation on this recipe is to fill or top with luscious lemony buttercream!
Enjoy!
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