skip to Main Content
The go-to guide for you and your child

Courgette and Lime Loaf Cake

Cakes Biscuits & Sweet Treats

I’m big into growing my own vegetables and this year has been a bumper crop for courgette. Unfortunately, the rest of my family don’t much like them, so I have been looking for creative ways to use them up. This courgette and lime loaf cake is a great alternative to a moist carrot cake and so easy to make. Better still, it may contain plenty of courgettes, but they cook down easily, and your family won’t even notice they’re there!

The pistachios are optional but add a lovely crunch and the lime provides a nice zesty, refreshing contrast. Mascarpone frosting with a further sprinkle of pistachios finishes it off perfectly.


1lb loaf tin pan required


  • 200g soft light brown sugar
  • 200g vegetable oil
  • 200g plain flour
  • 2 large eggs
  • 1tsp bicarbonate of soda
  • 0.5tsp baking powder
  • Pinch of salt
  • Zest of two limes
  • 200g finely grated courgette (liquid removed) (one to two medium courgettes)
  • 100g pistachios (optional)


  • 150g icing sugar
  • 150g Mascarpone cheese
  • zest of one/two limes
  • Handful of pistachios, chopped (optional)



  1. Preheat the oven to 180C/160C for fan assisted. Grease and line a 1lb loaf tin with greaseproof paper – those pre-form liners you can buy from the supermarket are perfect for this job and no need to grease the tin beforehand.
  2. Finely grate the courgette, place on a tea towel and twist it up into a ball and squeeze out as much of the water as possible. Set aside.
  3. Beat together the sugar and vegetable oil. Add in the eggs and beat until well combined. Add in the courgette and grated lime zest
  4. Sift together the flour, bicarbonate of soda, baking powder and salt, fold into the mixture until combined.
  5. Roughly chop the pistachios and fold into the mixture.
  6. Turn into the tin and cook for approximately 45-60 mins until it is risen and a knife inserted comes out clean.
  7. Leave to cool for ten minutes in the tin before removing and allow to cool completely.
  8. Mix together the mascarpone, lime zest and icing sugar. Spread liberally over the top of the cake. Chop the remaining pistachios and sprinkle over the top. Serve with a cup of tea and enjoy!

This recipe is courtesy of Fay Millar.


About Fay Millar

Fay Millar is the face behind Gingerbread World which runs alongside her bespoke cake business, Brighton Cakes. Each year she and her team make hundreds of cakes. They have created everything from the Brighton i360 and the Harry Potter sorting hat to Paddington Bear and Lionel Richie out of cake. Gingerbread World is the gingerbread arm of Brighton Cakes, founded by Fay in 2013. After a successful career in journalism, Fay turned her attention from a notebook to a wooden spoon and started baking ‘seriously’. She is entirely self-taught, having loved baking with her mother from an early age. Jam tarts as a five-year-old gradually morphed into celebration cakes, sculpted cakes and sugar flowers and eventually a love of gingerbread. Raring2go! is delighted to be working with Fay. For more information please see

Back To Top