Why Courgette Belongs in Your Next Cake, Not Just Your Salad

g58211702

Using vegetables in baking often raises eyebrows, but courgette works because it adds moisture without adding much flavour of its own, letting the other ingredients shine. Grated finely and squeezed of excess water, it blends seamlessly into the batter, keeping the crumb soft for days rather than drying out like many traditional sponges. Anyone who's tried the Mary Berry Courgette Cake Recipe knows this balance well — a hint of lemon zest and warm spice cuts through the earthiness, while a light glaze adds sweetness without overwhelming it. It's a clever way to use up a summer glut, turning an ordinary vegetable into something genuinely worth baking again.