Courgette and Lemon Healthy-ish Loaf Cake

This healthy-ish lemon drizzle cake has hidden veg inside! Made with coconut sugar and vegan yoghurt for a deliciously moist texture and amazing lemon taste.

This loaf cake recipe makes the yummiest lemon drizzle cake! Perfect for sunny days, afternoon teas and weekday snacks! The vegan yoghurt and grated courgette adds a delicious moistness to the crumb texture and don't worry - it doesn't taste like vegetables! I used coconut sugar in my recipe for a slightly healthier sweet treat but the recipe will work just as well with standard white sugar.

This recipe makes one 2lb loaf cake. It is best stored in an airtight container in a cool and dry place and eaten within four days while it is freshest. You can also freeze it for longer.

Makes one 2lb loaf cake

Cake ingredients;

240g plain flour

130g coconut or white granulated sugar

15g baking powder

150g grated courgette (approx. 1 large courgette)

Zest and juice from 1 medium/large lemon

55g olive oil

150g vegan yoghurt (a thick protein or Greek style yoghurt)

60g soya milk

Drizzle glaze ingredients;

5 tbs coconut sugar or icing sugar

Zest and juice from 1 small lemon

You will also need; a mixing bowl, whisk or spoon, 2lb loaf tin, baking paper or loaf tin liner, thin knife or cocktail stick

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How to make your cake;

1. Pre heat your oven to 160c and line your loaf tin with baking paper or a loaf tin liner. This will stop your cake from sticking

2. Make the cake batter. Add the flour, sugar, baking powder, lemon zest and grated courgette to your mixing bowl and roughly whisk together

3. Add the olive oil, vegan yoghurt, soya milk and lemon juice and mix again until there are no lumps of flour. Try not to overmix as this will make the sponge loose it's fluffy texture. Just whisk until everything is evenly combined

4. Add the mixture to the lined loaf tin

5. Bake for around 40-45 minutes until the top feels dry to touch and a cocktail stick comes out cleanly

6. Leave the tin to start cooling and make the lemon drizzle glaze

7. Add the sugar and lemon juice to a small bowl and mix together

8. If you are using icing sugar, the sugar granules will just dissolve in the lemon juice. If you are using coconut sugar, heat the mixture slightly in the microwave for 30 seconds at a time stirring in between until the sugar granules have dissolved into the lemon juice and you have a smooth mixture

9. Prick the warm loaf cake all over with a thin knife or cocktail stick, then pour the drizzle mixture over the top. It should coat the top of the loaf cake and soak down into the sponge to create the drizzle effect

10. Leave the cake in the loaf tin until it has completely cooled

11. Now your loaf cake is ready to slice and eat!

Tips & Tricks!

• I used coconut sugar in my recipe to make a slightly healthier cake, but regular white granulated or caster sugar will work as well

• This is my Lakeland loaf tin; https://amzn.to/4cpWFVp

• I just used baking paper to line my tin, but these are loaf tin liners; https://amzn.to/41dqh2X

• I used Nush almond protein yoghurt and Groovy Food coconut sugar

• These are my mixing bowls - https://amzn.to/489iB6s