Courgette and orange cake with cream cheese frosting

(Recipe taken from August 2014: Good food Magazine)

Ingredients:slice of courgette and orange cake


  • 350g un-peeled courgettes
  • 200g soft brown sugar
  • 125ml sunflower oil
  • 3 large eggs, lightly beaten
  • grated zest 1 orange
  • 1tsp vanilla extract
  • 100g sultanas
  • 300g self-raising flour
  • 1tsp baking powder


  • 200g full-fat cream cheese
  • 100g sifted icing sugar
  • grated orange zest
  1. Preheat oven to 180 degrees C. Oil and line a 1kg loaf tin with baking paper.
  2. Finely grate the courgettes and squeeze as much liquid out of them as possible using your hands.
  3. Add in the courgettes to the sugar, sunflower oil, eggs, orange zest, vanilla extract and sultanas.
  4. Once mixed, fold in the flour and baking powder – ensuring that you don’t over mix!
  5. Transfer the mixture into the lined tin and bake for 50 minutes or until a skewer inserted into the cake comes out clean.
  6. Remove from the tin and leave to cool on a wire rack.
  7. To make the frosting, briefly mix the cream cheese with the icing sugar. (Don’t over mix as the mixture will go runny!)
  8. Put the frosting in the fridge to chill until the cake is cooled and ready for the frosting to be spread over.
  9. Scatter with the remaining grated orange zest to finish.


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