I know what you’re thinking. Courgettes? In a cake? But hear me out — this recipe might just sneak its way into your heart and your regular bake rotation. I first made this cake on a rainy Tuesday when I had two courgettes on their last legs and no interest in making another bloody stir-fry. What came out of the oven was a total surprise: moist, subtly spiced, and just… lovely. The kind of bake you want to sit with, warm mug in hand, and absolutely no intention of sharing.
It’s got that soft, comforting crumb — thanks to the courgette (which, let’s be honest, pulls way more than its weight here). The sultanas pop with little bursts of sweetness, and the walnuts? They add a tiny crunch just when things are starting to feel too gentle. Honestly, if you’re skeptical, good. I was too. But trust me — this is a sneaky little showstopper.
Why You’ll Love It
- Courgettes = cake that stays super moist for days.
- It’s one of those “wait, this is actually healthy…ish?” bakes.
- Comes together quickly — just two bowls, a whisk, and a bit of grating.
- Works just as well with cream cheese frosting or plain with tea.
- Freezes like a dream — slice and stash for emergency cake cravings.
- Even people who “don’t like courgettes” end up asking for the recipe.
Ingredients
- 250g courgettes (zucchini), grated
- 100g sultanas (golden raisins)
- 75g walnuts, roughly chopped
- 1 tsp ground cinnamon
- 225g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
- 2 large eggs
- 150ml vegetable oil
- 175g granulated sugar
- 2 tsp vanilla extract
How to Make It
Prep the veg and pan:
Grate your courgettes — skin and all — and give them a gentle squeeze in a clean tea towel to get rid of excess moisture. Line and grease a 23cm (9-inch) round cake tin. Oven goes on at 180°C (350°F).
Mix the “bits”:
In a big bowl, chuck in the grated courgette, sultanas, walnuts, and cinnamon. Give it a good stir — it’ll look weird now but trust the process.
Combine the dry team:
In another bowl, sift together the flour, baking powder, baking soda, and salt. No need to be precious, just make sure it’s reasonably lump-free.
Whisk the wet stuff:
Crack your eggs into a jug or bowl, then whisk in the oil, sugar, and vanilla until smooth and a bit frothy. You don’t need to go electric here — a whisk or fork will do.
Bring it all together:
Fold the dry mix into the wet — gently does it. Then tip in your courgette mixture and fold until just combined. It’ll be thick-ish and lumpy, that’s fine.
Into the tin:
Pour the batter into your prepared tin, smoothing the top with a spatula. Don’t overthink it. Into the oven it goes for 45–50 minutes — test with a toothpick around 45. It should come out mostly clean, maybe with a tiny smudge.
Cool and chill:
Let the cake sit in the tin for 10 minutes before turning out onto a wire rack. Try not to slice it too early — it’s worth the wait. You can eat it plain or go full Nigella and slather on some cream cheese frosting.
Common Mistakes and How to Dodge Them
Why’s my cake too wet?
You probably didn’t squeeze enough liquid out of the courgette. It’s a sneaky veg — hold it over the sink and give it a proper twist in a cloth.
It came out dense — not in a good way.
Overmixing the batter is usually the culprit. Fold just until things come together. Cake batter doesn’t need a workout.
My sultanas sunk to the bottom.
Toss them in a spoonful of flour before mixing them in. Helps keep them evenly distributed.
The edges browned too fast.
Your oven might run hot — try baking on the middle shelf or tenting loosely with foil at the 30-minute mark.
Storage and Reheating
- Room temp: Covered or in an airtight tin, it’ll stay lovely for 2–3 days.
- Fridge: If it’s frosted, pop it in the fridge — just let it come to room temp before serving.
- Freezer: Freeze individual slices wrapped in parchment and clingfilm. Great for lunchboxes or “just one slice” moments.
- Reheat: Microwave for 10–15 seconds for that warm, just-baked feeling.
Frequently Asked Questions
Can I make this gluten-free?
Yep — just use a 1:1 gluten-free flour blend and check your baking powder is GF too.
Do I need to peel the courgettes?
Nope! The skin softens as it bakes and adds lovely flecks of green.
Can I make this into muffins?
Absolutely — just reduce the baking time to about 20–25 minutes and keep an eye on them.
Can I leave out the nuts or sultanas?
For sure. Swap the walnuts for pecans or leave them out entirely. Dried cranberries are fab instead of sultanas too.
Can I frost it?
Yes, and you probably should. Cream cheese frosting is classic, but lemon glaze also sings with the courgette.
Nutrition Facts (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbs: 30g
- Sugar: 15g
- Fibre: 1g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Lawson Courgette Cake
Description
A tender, moist courgette cake packed with sultanas, walnuts, and a hint of cinnamon — perfect with a cup of tea or a dollop of cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 180°C (350°F), grease and line a 9-inch tin.
- Mix courgettes, sultanas, walnuts, and cinnamon in a bowl.
- Whisk flour, baking powder, baking soda, and salt in another bowl.
- In a third bowl, beat eggs, oil, sugar, and vanilla.
- Fold dry into wet, then gently stir in courgette mixture.
- Pour into tin and bake 45–50 mins, or until a toothpick comes out clean.
- Cool in tin for 10 mins, then on a rack. Serve plain or frosted.
Notes
- Squeeze the courgettes well to avoid sogginess.
- Don’t overmix once you add the dry ingredients.
- Store airtight; it gets even better on day two.
- Try lemon zest in the batter for a zingy twist.