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Lemon Thyme Courgette Cake

This loaf is amazingly moist and squidgy - almost fudgey in texture and tastes like a completely indulgent treat despite being packed with courgette and good fats from avocado. It isn't excessively sweet (equivalent of less than 1 date per slice) and has a fresh zesty tang from the lemon - think of it as a nutritionally superior lemon drizzle cake!
Lemon Thyme Courgette Cake
I have the most luscious lemon thyme plant growing in my garden. It sits alongside a regular thyme plant that looks decidedly sad in comparison! The citrus scent works perfectly with the lemon in this zingy loaf but if you can't get hold of lemon thyme, regular thyme will do just as well.

Lemon Thyme Courgette Cake
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Makes 1 loaf, approx 10 slices

1 medium courgette, approx 275g, washed, dried, ends trimmed
8 soft large dates, approx 1/4 cup*
juice and zest of 1 lemon
2 heaped tbsp of fresh lemon thyme leaves
4 eggs
1 ripe avocado, flesh only
1/2 cup coconut flour
3/4 cup almond flour
1 tsp bicarbonate of soda
1 tsp vanilla extract
pinch salt

optional: sprigs of lemon thyme to garnish

* For those wishing for a sweeter flavour the quantity of dates can be doubled to 1/2 cup

1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a loaf tin with baking parchment.
3. In a food processor, pulse courgette until roughly chopped.
4. Add dates, avocado, lemon juice and zest, coconut and almond flours, bicarb of soda, eggs, vanilla, thyme leaves and salt.
5. Process until everything is well combined, scraping down sides of the processor bowl every so often where necessary.
6. Transfer mix to prepared loaf tin and smooth before laying a sprig or two of thyme on the top and gently pressing into the surface of the loaf.
7. Bake in middle of preheated oven for approx 1 hour. Top should be golden and loaf firm to the

8. Transfer to a cooling rack and allow to cool completely before slicing.