Courgette, Lemon & Thyme Drizzle Cake

Courgette, Lemon & Thyme Drizzle Cake - a way to use up courgettes
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It’s the first time that we’ve grown courgettes in the garden. They’ve done rather well so I’m now on a mission to find interesting ways to use up courgettes (also known as zucchini). So where better to start than with a cake? What better way to camouflage the humble courgette? You could confidently feed this cake to vegetable dodgers and courgette-haters. They’ll never know that this mini-marrow is a key ingredient in the bake. This has home-grown vibes as we’ve also added some thyme from our herb garden. To zing it up a little, lemon is a distinct flavour too.

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Before we get onto the recipe, let’s chat about courgettes and ways to use courgettes

Courgettes are basically baby marrows. They’re from the same family as cucumbers, melons and squash so they have a high water content. So, they are actually a versatile vegetable. Don’t just think ratatouille. Freshly picked, mini courgettes are absolutely delicious eaten raw in a salad. Or, make them the hero in a side dish like our Roasted Courgette, Chickpea & Pumpkin Salad. They’re also a good substitute for marrow, so if you can’t find that in the shops, just buy the equivalent in courgettes for recipes like our Hot Piccalilli.

Are courgettes good for you?

Who knew that there are a surprising number of health benefits? For starters, they’re a great source of Vitamin C and folic acid. They’re also packed with potassium which is said to help maintain normal blood pressure. Trying to eat your 5-a-day? Half a courgette counts as one portion. What’s more they’re low in calories, contain no saturated fat or cholesterol as well as being low FODMAP. So, come on, do you need any more reasons to consume courgettes?

When are courgettes in season?

British-grown courgettes are at their best from June through to September. You can obviously buy them from the supermarket year-round – but it’s best to eat seasonally in my opinion. It’s easy to grow some at home.

How to grow courgettes at home

The good news is that you don’t need an abundance of space to grow courgettes – just a pot in a warm, sunny spot will do. Sow courgette seeds indoors or outdoors. For early, first crops, sow indoors from mid to late April. Outdoor crops can be sown later towards the end of May or early June. If you’re a novice gardener then perhaps invest in small ‘plug’ plants from garden centres or nurseries. They can be planted out in late May or early June – as soon as we’re frost-free.

Courgettes are thirsty plants – as we said earlier, they’re a moist vegetable so it makes sense that they need plenty of hydration. A top tip when watering is to try to avoid splashing the leaves – they could get scorched when the sun is directly shining on them.

Pick courgettes when they’re young. They’ll be at their most tasty – plus, regular harvesting will encourage more fruiting.

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Courgette, Lemon & Thyme Drizzle Cake - a way to use up courgettes

Courgette, Lemon & Thyme Drizzle Cake

A clever way to use up a mountain of courgettes! This moist drizzle cake has a fragrant hint of homegrown from the thyme and a zesty lemon zing. Enjoy!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Servings 12 slices


  • 150 g Unsalted butter plus extra for greasing
  • 150 g Caster Sugar
  • 3 Large Eggs
  • 200 g Self-Raising Flour
  • 100 g Ground Almonds
  • 250 g Courgette grated
  • 1 tsp Fresh Thyme finely chopped
  • Lemon Zest of 2 lemons

For the Drizzle Topping

  • Lemon Juice of 2 lemons zest and juice
  • 100 g Granulated Sugar


  • Preheat the oven to 200°C/ Gas 6.
  • Grease & line a 2lb loaf tin with baking paper.
  • Cream together the butter and sugar until light, fluffy and creamy
  • Add the eggs, one at a time and mix well.
  • Stir in the flour and ground almond until combined.
  • Fold in the courgette, lemon zest and finely chopped thyme.
  • Transfer to the loaf tin and bake in the oven for around 50 minutes, until form and golden and a skewer runs clean.
  • insert the skewer over the top of the cake, making holes for the drizzle to seep into.
  • Mix the lemon juice with granulated sugar and pour generously and liberally over the cake.
  • Leave to cool completely in the tin.
  • Store in an airtight container.


How to store: Wrap in baking parchment and store in an airtight container. It is a moist cake so will improve over time and keep for up a week. 
Keyword Baking
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