Published 30th September 2026
Recipe: Courgette, Lemon, and Olive Oil Cake
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Who says cake can't be good for your gut health?
Grated courgette might sound like an unusual addition, but it melts into the cake as it bakes, leaving it super soft and moist. And it never hurts to sneak some extra veggies into dessert.
For the base, we've swapped refined white flour for wholemeal spelt, which has around three times more fiber to help keep your beneficial gut bacteria thriving.
Serve it with a dollop of Greek yogurt and a handful of raspberries so the extra protein, fat and fiber can help minimise any blood sugar spike, and you feel full and satisfied for longer.
Makes: 1 loaf
Prep Time: 5 minutes
Cook Time: 35 minutes
Ingredients
1 medium courgette
3 eggs
60 ml olive oil
180 g spelt flour
100 g sugar
60 g plain yogurt
1 lemon
Pinch of salt
2 tsp baking powder
Method
Preheat the oven to 170°C. Grate the courgette into a bowl and squeeze out most of the liquid.
In a separate bowl, mix together the eggs, olive oil, yogurt, lemon zest and juice, sugar, and mix well.
Next, stir in the spelt flour, baking powder, and salt. Mix until combined.
Fold the courgette into the batter before pouring into a lined loaf tin.
Bake for 35 minutes or until a knife or cake tester comes out clean.
Leave to cool before slicing, and enjoy!
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