Courgetteandlemonloaf-2

Lemon and courgette loaf cake

Yogurt replaces butter, the oats add fibre and courgette ups the moisture in this zesty cake

By , 22 August 2018

(21 votes)

Lemon and courgette loaf cake
  • 1 Hour 25 Mins

  • Serves: 16

  • Price: 8p per serving

Nutritional Info
Each 54g serving contains
  • Energy

    538KJ

    129KCAL

    6%
  • Fat

    2.4g

    med

    3%
  • Saturates

    0.9g

    med

    5%
  • Sugars

    9.7g

    med

    11%
  • Salt

    0.21g

    med

    4%
of your reference intake.
Typical energy values per 100g: 996kJ/238kcal.
Ingredients
  • 1tsp rapeseed oil, for greasing
  • 75g porridge oats
  • 100g courgette, grated
  • 100g Asda Full Fat Greek Style Yogurt
  • 1tsp vanilla extract
  • 3 eggs, beaten
  • 100g caster sugar
  • Zest and juice 1 lemon, plus extra grated zest to decorate
  • 200g self-raising flour
  • ½tsp bicarbonate of soda
  • 50g icing sugar
Method
  • Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 21cm loaf tin with nonstick baking paper.

  • In a processor, blitz the oats until powdery and set aside. Put the courgette in a bowl and stir in the yogurt, vanilla, eggs and caster sugar until combined, then stir in the lemon zest.

  • Sift the flour and bicarbonate of soda into the bowl and stir in the oats. Mix until combined then pour into the tin.

  • Bake in the centre of the oven for 1hr to 1hr 15mins, or until a skewer comes out clean. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

  • To ice, mix the lemon juice with the icing sugar and drizzle over the cake. Top with the extra lemon zest to serve.