Nigella Chocolate Courgette Cake

Let me be honest with you: I used to roll my eyes at the whole “put vegetables in dessert” thing. Carrot cake? Sure, I’m on board. But courgettes — those watery green squash best sautéed with garlic — in a chocolate cake? I was skeptical. Grumpy about it, even.

But then I tried this Nigella Chocolate Courgette Cake. And you know what? It’s annoyingly good. Moist, rich, with a lovely crumb and the cheekiest hint of spice and orange. It’s not just a cake pretending to be healthy — it’s a genuinely lush dessert that happens to hide a veg.

And that’s why I’m here writing about it, with cocoa under my fingernails and a half-eaten slice beside the laptop.

Let’s get on with it.

Ingredients List

• 3 ounces butter — soft, for easy creaming.
• 1 teaspoon orange zest — brightens up the chocolate like you wouldn’t believe.
• 1 cup superfine sugar
• 2 eggs
• 1¼ cups self-rising flour — no need to fuss with baking powder.
• ¼ cup unsweetened cocoa — the better the cocoa, the deeper the flavour.
• ½ teaspoon cinnamon — it’s subtle, but it matters.
• ¼ cup milk — whole milk preferred, adds richness.
• 1 cup grated courgette — squeeze it! No one likes soggy-bottomed anything.
• ½ cup chopped pecan nuts — toast them if you’ve got time. Worth it.

No vanilla here — I double-checked. Feels wrong, but it works.

How to Make It (Instructions)

1. Preheat the oven to 180°C (350°F). Grease and line a 15cm x 25cm loaf tin with baking paper.
2. Cream the butter, sugar, and orange zest together until light and fluffy. Don’t rush this — fluff equals rise.
3. Beat in the eggs one at a time. I crack mine into a mug first, just in case I drop a bit of shell. Learned that the hard way.
4. In a larger bowl, sift the flour, cocoa, and cinnamon together. No clumps, no drama.
5. Add the dry mix to the wet, along with the milk, grated courgette, and pecans. Stir gently — just enough to combine.
6. Pour into the tin and level the top.
7. Bake for 45 minutes. You want a skewer to come out with a few moist crumbs, not wet batter.
8. Let it sit in the tin for 3 minutes — no more — then turn it out to cool on a rack.
9. Optional icing can go on once it’s cool. (I like a dark chocolate ganache with a tiny drop of peppermint. Don’t judge me.)

And yes — I always forget to preheat the oven. I remember halfway through mixing, swear loudly, then wait 15 minutes staring into space. Classic.

Common Mistakes

Why is my cake soggy in the middle?
You probably didn’t squeeze enough water from the grated courgette. Wrap it in a clean tea towel and wring it out properly.

Why is it so dense?
Overmixing. This isn’t bread dough — once the flour’s in, go gentle.

Can I use plain flour instead of self-rising?
You can, but add 1½ tsp baking powder per cup of flour.

Why did my top crack?
That’s actually fine — a sign of good rise. If it bothers you, cover it with icing and pretend it never happened.

Did you really like it, or are you just being polite?
I loved it. But I hated that I loved it. That’s different.

Storage Tips

Room Temp: Keeps well for 3 days in an airtight container. Wrap tightly if your kitchen’s warm.

Fridge: 5 days, but let it come to room temp before eating — the chill dulls the flavour.

Freezer: Wrap slices individually in cling film and store in a zip-top bag. Freezes well for 3 months.

What to Serve With It

• Vanilla ice cream — the cold and creamy against warm chocolate? Glorious.
• Fresh raspberries — a tart pop cuts the richness.
• Earl Grey tea — citrus notes echo the orange zest.

Or eat it straight from the tin with a spoon. I won’t tell.

FAQ Section

Can I make this gluten-free?
Yes — just use a self-rising gluten-free flour blend. Add ¼ tsp xanthan gum if your mix doesn’t include it.

Can I skip the nuts?
Absolutely. It’ll be softer but still rich and moist.

Can I use courgette with the skin on?
Yes! No need to peel — the skin’s tender and invisible once baked.

What icing works best with this?
A dark chocolate ganache or a citrus glaze (orange or lime) works beautifully.

Does it taste like courgette?
Nope. It’s stealth veg. You’d never guess.

Try More Recipes:

• Nigella Meringue
• Nigella Lawson Smoked Salmon Pasta
• Nigella Tartiflette
• Nigella Slow Cooker Lamb Shanks