Courgette Cake

Courgette is one of the most common vegetables in the box and also one of the easiest to forget. Not because it spoils quickly, but because it often gets stuck in a very limited idea of how to use it: sautéed, grilled, or in soup. When it starts to soften, it loses its appeal and ends up waiting for a decision.

What is rarely mentioned is that courgette works particularly well in sweet recipes. Not because of its flavour, which is neutral, but because of its texture. Grated, it disappears into the batter and serves an essential purpose: it adds moisture. That’s why it’s so often used in cakes that stay soft for several days, even with less fat.

This kind of recipe is ideal when the courgette is no longer firm enough to use raw or in quick dishes. Instead of forcing a use that no longer works, changing the context solves the problem and avoids waste.

For this courgette and lemon cake you’ll need:

• 1 medium courgette, grated (with the skin on, do not squeeze)
  
• 3 eggs
  
• 120 ml mild olive oil or vegetable oil
  
• 180 g sugar
  
• Zest of 1 lemon
  
• 200 g flour
  
• 1 teaspoon baking powder
  
• 1 pinch of salt

Beat the eggs with the sugar, oil and lemon zest until smooth. Add the grated courgette and mix well. Fold in the flour, baking powder and salt, mixing just until combined. Pour the batter into a greased tin and bake in a preheated oven at 180 °C for about 40 to 45 minutes, or until a skewer comes out clean.

The result is a soft, well-balanced cake that stays moist for several days. You won’t taste the courgette, but it makes all the difference. It’s one of the simplest and most effective ways to use this vegetable when it no longer appeals in the usual savoury dishes.