Gluten (& dairy) Free Courgette Cake Recipe



350g courgette, grated

300g brown rice flour (or all purpose free-from flour) 

100g white sugar

125ml olive oil

2 medium eggs

1 lemon, zest and juice

1 tsp. baking powder

1 tsp. bicarbonate of soda

1/4 tsp. sea salt


  1. Preheat oven to 180°C/Gas mark 4 and lightly grease two loaf tins with a little olive oil.
  2. Once you have grated the courgette place it in a clean cotton tea towel and squeeze roughly half of the moisture out and set aside courgette.
  3. Whisk the eggs in a large bowl and then add sugar, zest, juice and oil until smooth.
  4. Add courgette, flour, bicarb, baking powder and salt and mix well.
  5. Pour the mixture equally between the tins and place in the oven for roughly 70mins (there shouldn’t be any moisture on them when skewed at this point), turning half way through.



Telegram Channel:


Pin It on Pinterest