Think of these little loaves like mini lemon drizzle cakes. The addition of grated courgette and zesty lemon thyme gives them even more character. If you can't get hold of lemon thyme, use regular thyme instead.
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Yields:
12
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
289
Ingredients
For the cakes
150 ml sunflower oil, plus extra to grease
175 g caster sugar
2 medium eggs
200 g self-raising flour
1/2 tsp bicarbonate of soda
Finely grated zest 2 lemons
Juice of 1 lemon
175 g courgettes, coarsely grated (skin on)
1 Tbsp. chopped lemon thyme leaves
For the icing
225 g icing sugar
3 Tbsp. lemon juice
Lemon thyme sprigs, to garnish
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 12-hole mini loaf tin (see GH Tip). Alternatively, line 12 holes of a muffin tin with paper cases.
Step 2
In a freestanding mixer or large bowl using a handheld electric whisk, beat the oil, caster sugar and eggs for a couple of minutes. Using a large metal spoon, fold in the flour, bicarbonate of soda, lemon zest and juice, courgettes and lemon thyme.
Step 3
Divide cake batter among the holes/cases and bake in the oven for 25-30min or until lightly golden and a skewer inserted into the centre of a cake comes out clean. Cool in tin on a wire rack.
Step 4
When cakes are cool, make the icing. Sift the icing sugar into a medium bowl and mix in the lemon juice. Remove cooled cakes from tin and top with the icing. Garnish with sprigs of lemon thyme.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
