Recipes
Lemon and courgette loaf cake
Yogurt replaces butter, the oats add fibre and courgette ups the moisture in this zesty cake
Yogurt replaces butter, the oats add fibre and courgette ups the moisture in this zesty cake
(37 votes)
Cook: 1 Hour 25 Mins
Serves: 16
Price: 8p per serving
Nutritional Information
Each 54g serving contains
Energy
538kj
129kcal
538kj
129kcal
6%
Fat
2.4g
2.4g
Med
3%
3%
Saturates
0.9g
0.9g
Med
5%
5%
Sugars
9.7g
9.7g
Med
11%
11%
Salt
0.21g
0.21g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
996kj/238kcal
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
1
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 21cm loaf tin with nonstick baking paper.
2
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.
3
Sift the flour and bicarbonate of soda into the bowl and stir in the oats. Mix until combined then pour into the tin.
4
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.
5
To ice, mix the lemon juice with the icing sugar and drizzle over the cake. Top with the extra lemon zest to serve.