With my husband's birthday being in late August, it is hardly surprising that his birthday cake often has courgette grated into it. It would be easy to make hit a courgette and chocolate cake but he's not a big fan of chocolate cakes so I try to avoid those. As his eldest daughter is vegan, it is polite to make his birthday cake suitable for vegans if she is coming over for dinner to celebrate with him.
So the cake tick list is - with courgette, without chocolate and suitable for vegans.
Here is a recipe that ticks all those boxes.
Courgette & Lemon Drizzle Cake
225g plain flour
130g caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
240ml soya milk
60ml vegetable oil
1/4 tsp vinegar
115g grated weight of courgette
1 lemon, juice and zest
Preheat oven to 180°C and line a circular cake tin. Mix together the flour, sugar, raising agents and salt in a large bowl. Measure out the milk and add the vinegar to it then set aside whilst preparing the courgette. Measure out 1 tbsp of lemon juice and set aside and put the rest into the milk. Put 2 tsp of zest into the bowl with the flour then add the rest with the reserved lemon juice. Add the vegetable oil to the milk. Pour the wet ingredients onto the dry and add the courgette too then give it a stir to combine. Spoon the batter into the cake tin and bake for 60 minutes. In the meantime, add enough icing sugar to the lemon juice to make a drizzle. When the cake is cooked, pour the drizzle over the cake whilst still warm then cool in the tin.