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A gorgeous cake with courgettes (zucchini) and lime. Make it with the frosting for a special occasion, or just enjoy the cake on its own for a tasty everyday snack. Oh, and spiralizing the zucchini makes quick work of the veg preparation.

The idea of combining courgettes and lime in a cake had been stuck in my head for a while. Ever since one of my aunts told me about a lovely courgette and lemon cake she made. I thought I might make a slightly different version, going for limes instead of lemons. Yum. So I made the cake and ate it. All but 3 pieces I gave my taste testers. All of it. Not at once mind you, so that’s ok right?

Anyway, I posted it last week on the Greek side of the blog, because it was my blog birthday. And here it is for you guys. I really hope you try it and let me know, as it’s one of those baking experiments that have made me proud.


280 gr all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

180 gr sugar

1 tsp lime zest

60 ml (4 Tbs) honey

120 ml olive oil (light in taste)

2 eggs

45 ml (3 Tbs) lime juice, freshly squeezed

180 gr courgette (zucchini) cut with a Spiralizer or coarsely grated

For the frosting

200 gr cream cheese, room temperature

60 gr icing sugar

1 1/2 Tbs lime juice, freshly squeezed

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I spiralized the courgettes with the thin noodle blade because it’s so much faster than grating them, and made lovely little circles. To do this you make a slit lengthways down the side of the courgette, with the knife reaching just before the centre. Then pop it onto the spiralizer and go for it. You will get half moons and circles! Fab for a salad and anything else that calls for grated zucchini. Keep in mind however that the volume is different to what you get with grating! So watch out if your recipe measurements are in cups. Don’t forget to chop and add the leftover bits.

Step 1

Preheat your oven to 170C fan (or 180C conventional). Prepare two round cake tins (18cm) by lightly greasing and lining them with baking paper.

Step 2

Using a whisk, mix the flour, baking powder, baking soda and salt in a bowl.

Step 3

In a separate bowl whisk the sugar and lime zest. Add the honey, oil, eggs and lime juice and beat till incorporated.

Step 4

Add the dry ingredients to the wet and mix till you can’t see flour. Add the courgettes (zucchini) to the bowl and fold in gently. Divide the mixture between the two tins and bake for 35-40 minutes or until a tester comes out clean from the centre of both cakes. Be mindful that they might brown quickly. If they do, cover the tins with foil. After baking let cool for 5 minutes in the pans and then turn out onto a rack to cool completely.

Step 5

For the frosting beat the cream cheese, icing sugar and lime juice till incorporated. Turn one cake upsidedown, place on a serving plate, and spread half the frosting on the top (which is really the bottom). Put the other cake on top, right side up, and spread the rest of the frosting over that. Decorate with some spiralized courgettes (zoodles or ribbons) or anything else you fancy.

A couple of notes: This cake is even better the next day! And it keeps easily for 3-4 days. If it’s warm pop it in the fridge but take it out about half an hour before you serve it.

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Link Love

Elsewhere, with lemons and limes...
Gluten Free Zucchini Lime Scones by Gluten Free Goddess
Lemon Zucchini Cake by My Baking Addiction
Zucchini Cupcakes with Zucchini and Lime Frosting by Green Kitchen Stories

So, what do you think? Leave me a comment!

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