Zucchini (Courguette) Cake

Yep, I know what you’re thinking… Zucchini Cake??! Is she serious?

I know. It sounds awful, and it doesn’t look that great, but trust me when I say it is one of the most delicious and moist cakes I’ve ever eaten. I guess you have to think of it as an alternative to carrot cake 🙂

I’ve used Nigella’s recipe from her book ‘How to be a domestic goddess’ and the recipe comes from Flora Woods. I made a double batch and used a 10″ cake tin, but the recipe is probably for an 8″ pan (I made a single batch of this recipe a week later and used it for cupcakes).

I started by setting out my ingredients and lining my cake tins with baking paper and then baking strips on the outside. I also used a baking core because I was making a large cake and I wanted to ensure the centre of the cake cooked as quickly as the edges.

Grate 250g of zucchini (weigh before grating – it will probably be 1 medium sized zucchini), and then press it into a sieve to remove the excess water.

Beat 2 large eggs, 125ml vegetable oil, 150g castor sugar with your food processor until creamy.

(sorry about the shadows in some of these photos)

Sieve in 225g self-raising flour, 1/2 teaspoon baking soda and 1/2 teaspoon of baking powder and beat until well combined.

Finally stir in the grated zucchini and then pour mixture into your prepared cake tin.

Bake in a preheated oven until the top springs back when touched. The book says to cook for 30mins, however I made a double batch and cooked mine at 150C (as I do for all of my cakes). It takes a bit longer, but I find it cooks more evenly and I don’t end up burning the edges of my cake.

You can skip the next step of making lime curd, but it does add some ‘zing’ to this cake!

Make up a batch of lime curd using this recipe, but replace the lemons with limes.

Cut your cake in half using a sharp knife (if you are good at cutting cakes evenly!) or using a cake leveller.

Spoon on your lime curd and then place in the fridge to firm.

Meanwhile, make your cream cheese icing by mixing 200g cream cheese using your whisk attachment for about 4 minutes until smooth. Add 100g of sifted icing sugar and beat until combined. I also added some white food colouring to get a bright white icing.

Remove your cake from the fridge and carefully place the top layer of cake onto the lime curd. Spoon on the cream cheese icing and enjoy 🙂

This post has been linked to A Themed Baker’s Sunday

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6 Responses to Zucchini (Courguette) Cake

  1. Leah - Bogue Living May 21, 2011 at 2:51 pm #

    That looks absolutely beautiful, bad timing for me, it’s afternoon tea time and all I’ve got is a Marie biscuit LOL Really want the lime curd!

    • Bronniebakes May 21, 2011 at 3:03 pm #

      Thanks for visiting Leah! Where’s the neighbour with the lime tree when you need it! 🙂

  2. Paula May 22, 2011 at 7:24 am #

    Zucchini bread is moist and delicious and I think it is awesome that you decided to bake a cake with it. Looks delicious!

  3. Jenn@eatcakefordinner May 23, 2011 at 6:05 am #

    I would love to try this zucchini cake. I love zucchini bread, zucchini brownies, zucchini cookies, so why not add zucchini cake to that list? Sounds great.

  4. Vera Farmilo January 20, 2012 at 7:55 pm #

    Im interested in your baking strips that go around the outside of the cake.Havent seen anything like that ……Also will look out for a baking core.Should have had that when I made Jennis cake.

    • BronnieBakes Admin January 22, 2012 at 9:14 am #

      HI Vera 🙂

      You can always rip up an old tea towel, dampen it and tie that around your cake pan and it will work the same way


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