Nigella’s Courgette Chocolate Cake is made with butter, orange zest, sugar, eggs, flour, unsweetened cocoa, cinnamon, milk, grated zucchini, cocoa, and chopped pecan nuts creating a delicious and fluffy dessert that takes an hour to be ready!
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🤎 Why You’ll Love This Courgette Chocolate Cake Recipe:
- Moist and Rich: Zucchini adds incredible moisture, making the cake soft and tender.
- Unique Flavor: Chocolate, zucchini, and cinnamon blend for a distinctive taste.
- Easy to Make: Simple steps and common ingredients.
- Balanced Sweetness: Perfect mix of sweetness and spice with hints of orange zest.
❓ What Is Nigella’s Courgette Chocolate Cake Recipe?
Nigella’s Courgette Chocolate Cake Recipe combines butter, orange zest, sugar, eggs, flour, unsweetened cocoa, cinnamon, milk, grated zucchini, cocoa, and chopped pecan nuts into a moist, rich loaf that’s baked to perfection.
🍫 Nigella Courgette Chocolate Cake Ingredients
- 3 ounces butter
- 1 teaspoon orange zest
- 1 cup superfine sugar
- 2 eggs
- 1¼ cups self-rising flour
- ¼ cup unsweetened cocoa
- ½ teaspoon cinnamon
- ¼ cup milk
- 1 cup grated zucchini
- ½ cup chopped pecan nuts
🥮 How To Make Nigella Courgette Chocolate Cake
- Apply grease to a 15cm x 25cm loaf tin and line the base with paper.
- Whip the butter, sugar, and rind (if used) in a small bowl until light and airy. Beat in the eggs one by one until well mixed.
- Put in a large bowl. Mix in the dry sifted ingredients, milk zucchini, and pecans.
- Pour into the pan and bake at 180°C (350°F) for around 45 minutes.
- Allow three minutes to stand before transferring to the rack. Apply icing, if desired, once the cake has cooled.
💭 Recipe Tips
- Grate Zucchini Finely: Ensures even distribution and a smooth texture.
- Room Temperature Butter: Helps achieve a light, airy batter when creamed with sugar.
- Sift Dry Ingredients: Prevents lumps and ensures a smooth batter.
- Check Doneness: Use a toothpick; it should come out clean when the cake is done.
🍨 What To Serve With Courgette Chocolate Cake?
Serve Courgette Chocolate Cake with a hot cup of coffee or tea, a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of orange glaze.
🎚 How To Store Leftovers Courgette Chocolate Cake?
- In The Fridge: Keep leftover courgette chocolate cake in an airtight container for up to 5 days.
- In The Freezer: Wrap tightly leftover courgette chocolate cake in plastic wrap and foil, then freeze for up to 3 months.
🥵 How To Reheat Leftovers Courgette Chocolate Cake?
- In The Oven: Warm leftover courgette chocolate cake on a baking sheet at 150°C (300°F) for 10 to 15 minutes.
- In The Microwave: Heat leftover courgette chocolate cake slices in a microwave-safe dish on medium power for 10 to 20 seconds or until warm.
FAQs
Why is my courgette chocolate cake flat?
Your courgette chocolate cake may be flat because overmixing the batter incorporates too much air, causing it to rise and then collapse.
Why is my courgette chocolate cake dry?
Your courgette chocolate cake might be dry due to an imbalance of ingredients, with too much flour and insufficient butter.
Why is my courgette chocolate cake gooey in the middle?
Your courgette chocolate cake may be gooey in the middle because it hasn’t been cooked for a sufficient amount of time.
Why did my courgette chocolate cake turn out soggy?
Your courgette chocolate cake may turn out soggy if courgettes aren’t drained properly, as they retain water, affecting the texture.
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Nigella Courgette Chocolate Cake Nutrition Facts
Amount Per Serving
- Calories 244
- Total Fat 13g
- Saturated Fat 3.4g
- Trans Fat 0.3g
- Cholesterol 31mg
- Sodium 162mg
- Potassium 51.7mg
- Total Carbohydrates 30g
- Dietary Fiber 0.7g
- Sugars 21g
- Protein 2.4g
Nigella Courgette Chocolate Cake
Description
Nigella’s Courgette Chocolate Cake is made with butter, orange zest, sugar, eggs, flour, unsweetened cocoa, cinnamon, milk, grated zucchini, cocoa, and chopped pecan nuts creating a delicious and fluffy dessert that takes an hour to be ready!
Ingredients
Instructions
- Apply grease to a 15cm x 25cm loaf tin and line the base with paper.
- Whip the butter, sugar, and rind (if used) in a small bowl until light and airy. Beat in the eggs one by one until well mixed.
- Put in a large bowl. Mix in the dry sifted ingredients, milk zucchini, and pecans.
- Pour into the pan and bake at 180°C (350°F) for around 45 minutes.
- Allow three minutes to stand before transferring to the rack. Apply icing, if desired, once the cake has cooled.
Notes
- Grate Zucchini Finely: Ensures even distribution and a smooth texture.
Room Temperature Butter: Helps achieve a light, airy batter when creamed with sugar.
Sift Dry Ingredients: Prevents lumps and ensures a smooth batter.
Check Doneness: Use a toothpick; it should come out clean when the cake is done.