Tropical courgette cake
Prep time
Cook time
Total time
This tropical moist crumble cake makes great use of the courgette to keep the cake deliciously moist with a lovely buttery contrasting crumble topping. The inclusion of banana and pineapple and the lime icing gives the cake a fruity and tropical feel. Perfect for a hot summers day.
Recipe type: Cake
Serves: 12
  • Tropical Courgette Crumble Cake
  • Crumble Topping
  • 50g slightly salted diced butter
  • 50g plain flour
  • 50g light brown sugar
  • 60g chopped pecan nuts
  • ½tsp cinnamon
  • Cake
  • 120g slightly salted butter
  • 2 large eggs
  • 1 large ripe banana
  • 100g drained crushed pineapple
  • 2 coarsely grated medium courgettes
  • 1tsp vanilla extract
  • 200g plain flour
  • 150g caster sugar
  • 55g light soft brown sugar
  • 1 tsp cinnamon
  • ¾ tsp baking powder
  • Icing topping
  • 50g icing sugar
  • juice of 1 lemon or lime
  1. Cake
  2. Preheat oven to 180c/160c Fan
  3. Butter and line a deep 8 inch cake pan with baking parchment.
  4. In a small saucepan, melt the butter on a medium heat and cook for 10 minutes until it turns a nut brown. This will add extra flavour to the cake. Leave to the side to cool.
  5. Coarsely grate the courgettes and dry off some of the moisture between some layers of kitchen roll
  6. Drain the crushed pineapple in a sieve.
  7. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat together the banana, eggs, pineapple, courgette and vanilla until smooth. Then add the cooled butter and mix until combined.
  8. In a separate bowl add the flour, sugars, cinnamon and baking powder and mix to combine.
  9. Add the dry ingredients to the wet banana mixture and mix until just combined, do not over mix.
  10. Pour the batter into the tin and smooth the surface.
  11. Topping
  12. Mix together the flour, sugar and cinnamon and rub in the diced butter until the mixture forms a fine crumble mix. Add the chopped pecans and mix in.
  13. Sprinkle the crumble mix evenly over the top of the cake and bake for 45-50 minutes, until a skewer comes out clean after being inserted into the middle of the cake. If it needs a little longer, cover with foil so it does not burn on top.
  14. When baked, remove from the oven and allow to cool in the tin on a rack for about 15 minutes. Then gently turn out onto the wire rack, removing any baking parchment.
  15. Allow to cool fully.
  16. Icing
  17. In a small bowl, gradually add the juice a little at a time into the icing sugar and mix until it becomes a nice drizzling consistency.
  18. Using a teaspoon, drizzle the icing over the top of the cake.
Recipe by Cluck, Muck & Cook at