A simple light zesty cake that is perfect as a tea time treat or served with yogurt as a dessert. Another great idea for using up courgettes. You can freeze this cake for up to one month. I made a few little cakes but you can simply bake it in a 450g Loaf tin.

Gluten Free Courgette & Lime Cake


Makes 1 x 450g loaf cake

Serves 10


What’s Good About It?

The sugar content has been reduced in this recipe but for a lower carb option use xylitol or erythritol instead.


  1. Preheat the oven to 200C, gas mark 6. Grease and line a 450g Loaf tin.
  2. In a food processor blend together the dairy free spread and sugar or xylitol until light and fluffy.
  3. Add the remaining ingredients except the courgette and blend until smooth.
  4. Add the courgette and briefly process to combine – keep a little texture.
  5. Pour the batter into the loaf tin and smooth the top
  6. Bake in the oven for around 45 minutes or until cooked through.
  7. Allow to cool in the tin. While still warm mix together the lemon and lime juice and sugar and pour over the cake.
  8. Cool completely before removing.
  9. Slice to serve.

Did You Know?

For a slightly sweeter option why not replace the lime and lemon for orange.

150g dairy free spread

100g caster sugar or xylitol

3 eggs, beaten

200g Gluten free self raising flour

100g courgette grated

Zest of 1 lime

Zest of 1 lemon


2tbsp each of lemon and lime juice

2tbsp caster sugar or xylitol