Courgette Zucchini Cake
Discover the perfect balance of sweetness and wholesome goodness with this Courgette Zucchini Cake recipe—a moist and flavorful treat that’s sure to impress. Featuring finely grated courgettes (zucchinis), warm notes of cinnamon, and the option to add crunchy walnuts, this cake is both indulgent and packed with hidden veggies. The combination of granulated and light brown sugars ensures a rich, caramel-like sweetness, while the light dusting of powdered sugar adds a touch of elegance. Easy to prepare in just 20 minutes and baked to perfection in under an hour, this delightful cake is ideal for afternoon tea, dessert, or as a creative way to use up leftover zucchini. Whether enjoyed as-is or paired with a dollop of cream, this is a must-try recipe for those who love moist, spiced cakes with a twist! Perfect for seasonal gatherings or year-round indulgence, this zucchini cake is a unique crowd-pleaser that celebrates both flavor and simplicity.
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Recipe Information
Ingredients
- 250 grams Plain flour
- 200 grams Granulated sugar
- 100 grams Light brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 3 large Eggs
- 180 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 300 grams Courgettes (zucchini), finely grated
- 100 grams Chopped walnuts (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 23cm round cake tin or bundt pan.
In a large bowl, whisk together the plain flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, beat the eggs and mix them with the vegetable oil and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently to combine. Avoid overmixing.
Fold in the grated courgettes (zucchini) and chopped walnuts, if using, until evenly distributed.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar before serving, if desired.
Slice and enjoy your moist Courgette Zucchini Cake!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 27.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
