Grethe’s Courgette Cake (in muffin form)

This is a recipe courtesy of my gentleman friends neighbour, Grethe, who bakes the most wonderful cakes. For about a month, I thought this was pumpkin cake, as the Danish for Courgette/Zuccini is squash (which I thought was butternut squash) and so was very confused about the instruction to grate unpeeled. It is basically like a carrot cake, but with courgette instead, which I thought was quite unusual, but is now in the  Hummingbird book so will become ubiquitous. Either way, I am not a cake person, but when Grethe made this I ate it as part of every meal for three days so that’s a good recommendation. I have made them in muffin form, because my oven is basically a grill in a big metal box and my attempts to make proper cakes (see picture below) end up as a tasty but very gooey mess, but this will also make two loaf tin cakes. I also added icing, because I am inept at taking photos and it looked prettier that way, but it is entirely unnecessary if you can’t be bothered. Makes about 24 muffins or 2 loaf tin cakes.



  • 3 eggs
  • 225ml oil
  • 400g sugar
  • 500ml zuccini/courgette, unpeeled and grated
  • 325g flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla sugar
  • 3 teaspoons cinnamon
  • Lemon cream cheese icing (very optional)


  • Mix all the ingredients well in a large bow (except the icing)l.
  • Pour into two lined and greased loaf tins, or a muffin tray (with cases).
  • For cakes, 1 hour at 160c.
  • For muffins, 15 minutes at 180c (in both cases, use the skewer test accordingly*)

*Skewer test – put a skewer or fork into the middle of the cake/muffin. If it comes out clean and goo free, it is ready.



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