Courgette and Apple Cake

Courgette and Apple CakeOk, so it’s that time of year again and we have the usual glut of courgettes (or more accurately marrows as we dared to turn our backs on them for 5 minutes) and I am casting around for new recipes.  I have already worked my way through all of last year’s courgette dishes twice over and wanted something fresh to try.  As a neighbour also gave us a huge bag of Bramley apples to eat I thought it might be nice to combine the two.

I had seen a recipe on Pinterest for courgette and apple bread so I started there.  This was an American recipe and all measures were in cups so I had to play around a bit with the weights to get it right.  Having finally got the combination I wanted, with a few other tweaks along the way, I decided that this is not a “bread” at all – it’s a cake.  I concede that I made it in a loaf tin so it could be called a loaf but it is definitely not a bread.  I just called it cake – because I like cake.

So here it is – courgette and apple cake, moist, sweet and the perfect accompaniment to a cup of tea.


140g grated (well squeezed) Courgette

1 Medium to large Apple

250g Plain Flour

1 tsp Bicarbonate of Soda

150g Caster sugar

2 Eggs

100 ml Vegetable Oil (I use Groundnut Oil)

100g Walnut Halves

Juice of Half a Lemon

1/2 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1 tbsp Honey


Pre-heat the oven to 180 C / 350 F / Gas Mark 4.

Grease and line a loaf tin.  NB Loaf tins used to come in 1lb, 2lb and 3lb sizes but these days they seem to vary considerably.  Mine was approximately a 2lb loaf tin which is around 8″ (20 cm) x 4″ (10cm) x 3″ (3.5 cm).  If yours is a different size you may have to adjust the cooking time.

Make sure that you have weighed the courgette AfTER you have grated it and squeezed out the excess moisture. Put the courgette into a large bowl.

Put the lemon juice into a bowl.  Peel and core the apple and grate it straight into the lemon juice.  Mix through to coat and then mix into the grated courgette.

Lightly whisk the eggs, sugar and vegetable oil and then into the courgette mix.

Sift the flour, bicarbonate of soda and spices onto the courgette mix and fold in gently.  Once combined pour into your loaf tin and level the top.

Arrange the walnut halves on top and place on the middle shelf of the oven.  Bake for around 40-45 minutes.  Check after 30 minutes to make sure that the walnuts are not burning – if they are getting a bit dark cover the top of the cake with a piece of foil.

Test with a skewer which should come out clean when the cake is done.

Warm the honey and brush over the top of the cake to glaze the walnuts.  Cool on a wire rack.

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