Courgette Cake

I have just returned from a trip to The Netherlands where I stay with my  Dutch friend who I have known for nearly all my life!  We were both born in the same year  – lived just a few doors apart in Lancashire and  went to the same school together. Now we live in differerent countries but we visit each other often.

I am always on the look out for recipes as well as old glass & china. We went to a second-hand street market in Roermond and there was a book sale in one of the churches and strangely enough the books were sold by weight!  I  bought a nearly new copy of a cookery book by Yvette van Boven (I now know she appears on television).



This cake is  based on one of her recipes and reminds me of the light fruit cakes called keks in Polish – though the use of the courgette is novel  –  you would never guess it is in the cake!

Ingredients – Cake

150g self-raising flour

pinch of salt

1 tablespoon of vanilla sugar

150g of light brown sugar

1 teaspoon of cinnamon

150g of raisins

150g of currants

100g of roasted and roughly chopped hazelnuts

1 medium size courgette coarse grated

2 eggs

125ml of sunflower oil

Ingredients – Lemon Icing

Fine grated rind of 1 lemon

2 tablespoons of lemon juice

150g of icing sugar


Method – Cake

Pre-heat the oven to GM4 180°C

I used a continental style long loaf tin, greased it  and used a single sheet of grease proof paper  to line the long sides and the base.



Mix together the flour, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out.

Mix together the raisins, currants, nuts and the courgette.

Lightly whisk together the eggs and the oil.

Add the flour mix to the egg mixture and mix thoroughly with a wooden spoon

Add the courgette mixture and mix well in – also using a wooden spoon.

Place the cake mixture in the tin and smooth the top.

Bake for 50 -60 minutes – check the cake after 40 – 45 minutes and cover the top with greaseproof paper or foil if it is browning too much before it is baked through.




Leave to cool before icing.

Method – Icing

Place the icing sugar in a bowl and add the grated lemon zest.

Mix in the lemon juice until you have a thick icing.

You might have to adjust the thickness with  more lemon juice (or water) or with icing sugar.

Put the icing on the top of the cake and let it drip down the sides.






Served on Woodside by Royal Grafton from 1940 to 1959.

Carrot Variation

I  thought that this might be good using grated carrot instead of courgette – I used a medium sized carrot.

I used chopped walnuts, which I had, as when I had gone to get the hazelnuts, I got the last packet from my local shop and did not have time to go to anywhere else!



Nuts for sale in the Food Market in Rotterdam








Served on Stardust by Colclough from the 1960s.

Both versions were delicious and enjoyed by many!





Courgette Fritters

The first post on this blog was on 4 July 2015 – just over 2 years ago.

Now this will be my 100th post!

Although courgette fritters are not from an old Polish recipe they do have some similarity  to Polish potato pancakes and to carrot pancakes.

Courgette in Polish is cukini – so another vegetable that owes its name to Italian  – zucchini.

Courgettes belong to cucurbitaceae family as do cucumbers which are very well loved in Poland – so I am sure this recipe would be very popular there too.

I have read that courgettes did not become popular in Poland until the 1970s although the larger marrow and pumpkins were often cooked and many recipes for these can be used for courgettes.

The amounts in the ingredients are all approximate.


2 to 3 courgettes

1 egg

2 tablespoons of soured cream, double cream, crème fraise or yoghurt cheese

2 tablespoons of plain flour

Grated rind of 1 lemon


Sunflower oil for frying.


Grate the courgettes using a coarse grater.

Sprinkle the courgettes with salt.

Place the salted courgettes onto a clean tea towel and place this in a colander for around 30 minutes.

Wrap the tea towel up and squeeze out the liquid from the courgettes.


The green stains on the tea towel will come out in a hot wash but  do not use fabric softener for tea towels used for this and similar purposes.




Place the dried grated courgettes in a bowl and add the grated lemon rind.




Add the beaten egg and the soured cream (double cream, crème fraise or yoghurt cheese) and mix together.

Add the flour and mix thoroughly.

Heat the oil in a frying pan and use large tablespoonfuls of the mixture to make the fritters.

Fry them on both sides until they are golden brown.


Keep them on a heat proof plate  in a low heat oven whilst you make the rest.



You can place a sheet of kitchen roll on top of the first layer to stop them sticking.

Serve them with grilled meats and salad.


A chopped red chilli or two and also a chopped garlic clove can be added to the mixture.




Courgettes – 3 Ways

Courgettes in Polish are cukini – so here is another vegetable that owes its name in Polish to Italian  – zucchini.

Courgettes belong to the cucurbitaceae family as do cucumbers which are very well loved in Poland

I have read that courgettes did not become popular in Poland until the 1970s although the larger marrow and pumpkins were often cooked and many recipes for these can be adapted for courgettes.


Here are 3 ways of cooking courgettes  – they all go well with grilled or roast meats such as pork or chicken.

Floured Courgettes

This is a very simple Polish way of cooking courgettes.


2 courgettes – sliced

2 to 3 tablespoons of plain flour

Salt & Pepper

Sunflower oil & Butter for frying


Slice the courgettes and sprinkle them with salt and pepper.

Put the plain flour in a dish and toss the slices of courgettes in the flour.



Fry them gently  on both sides in a mixture of sunflower oil and butter.

Place the cooked ones on some kitchen roll in a warm oven whilst you do the next batch.


Breaded Courgettes

Sliced rounds of courgette are coated with dried breadcrumbs – this recipe reminds me of vegetables served à la Polonaise.


2 Courgettes

2 beaten eggs

Plain flour

Dried Breadcrumbs

Salt & Pepper

Sunflower oil for frying


Slice the courgettes and place them in a colander and sprinkle them with salt and pepper and leave them for 15 minutes.



Dry the courgettes with a clean tea towel or kitchen roll.



Toss the courgettes in flour.

Dip them into the beaten egg.

Coat them with dried breadcrumbs.



Fry the slices, on both sides,  in hot sunflower oil.



If you have any left, they are good with dips such as mayonnaise or salsa.

Buttery & Lemony Courgettes

I cannot remember where I got this recipe from but it is a method I have used for years.


2 courgettes – sliced

1 lemon – fine grated rind & juice

2- 3 tablespoons of butter

Salt & Pepper to taste


Use a small saucepan or high sided frying pan

Put the lemon rind and juice into the pan.

Sprinkle salt & pepper on the courgette slices.

Add the courgette slices and heat gently for a few minutes and use the lid to keep in the liquid.

Add the butter and continue cooking gently.




Continue cooking until the slices are tender throughout and the lemon juice and butter have reduced to a buttery lemon coating.


Served in a dish by Alfred Meakin – Jayne – from the 1950s.