Small Courgette Cake Recipe
This small courgette cake commonly known as a zucchini cake in the US is very similar to a carrot cake. Courgette sounds so much more elegant! The lime frosting goes very well with this cake. A lightly sweet and fluffy cake perfect to serve with coffee or tea.
If you love small quick bread loaves then you should also try my mini pound cake recipe.
I first came across this cake when living in London and I have recreated and scaled down the recipe making it the perfect size for one or two people. This little cake is so yummy!
Check out my other small-batch desserts for one.
Ingredients Notes
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Vegetable oil Use a neutral flavored vegetable oil.
- Egg -A standard large egg, does not need to be beaten before mixing.
- Brown sugar – The brown sugar gives a nice sweet depth to the cake,
- All-purpose flour
- Baking powder – The leavening agent provides a lift and rise to the cake.
- Lime – One large lime is usually enough for both the cake and frosting. You can also use lemons for this recipe.
- Zucchini (Courgettes) – Courgettes are zucchinis in England. You don’t need to peel the zucchinis before grating. depending on the size you will use about half of a medium-sized zucchini. If you have a choice purchase smaller zucchinis.
- Cream cheese – I used full-fat cream cheese but you can substitute a reduced fat version.
- Butter – The butter adds extra richness to the frosting, if preferred you can however leave it out.
- Powdered sugar – This makes mixing very easy, no sugar granules t deal with.
- Pistachio nuts – These add a bit of crunch to the cake. You can add these into the batter or sprinkle them on top of the frosting.
See the recipe card for ingredient quantities.
Step By Step Recipe Directions
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Preheat the oven to 350º Fahrenheit and Line a small baking pan with parchment paper.
In a medium-size bowl mix the oil, sugar, and eggs with a wooden spoon until fully incorporated. You can also use an electric blender, however when making such a small amount of batter I prefer to use a spoon.
In a small bowl or measuring cup mix the flour, and baking powder together. Slowly mix the dry ingredients into the wet ingredients until there are no flour streaks.
Use a spatula or wooden spoon to fold in the lime zest and grated courgettes (zucchini) into the batter until it’s evenly mixed together.
Spoon the batter into the prepared pan.
Place loaf pan on the center rack of the preheated oven and bake for 30-35 minutes. When a cake tester or toothpick inserted into the middle of the cake comes out clean the cake is done.
Remove from the oven and leave to cool in the loaf pan for 10-15 minutes, then remove from the loaf pan and transfer it to a wire cooling rack.
Use a small offset spatula to frost the top of the cake.
Tools used
Most of my recipes are made without electric mixers or fancy equipment and this courgette cake only needs a bowl, measuring spoons and cups, grater, wooden spoon, knife, and small baking pan. IA mini offset spatula is a nice to have item. Also, you need an oven, I use the Breville Smart oven for almost all my baking.
Storage
If you have any leftovers, store the frosted cake covered in the refrigerator.
Top tip
- You may want a lighter lime flavor; when making the cream cheese frosting add half the lime juice and taste before adding more.
- This recipe is easy to mix with just a spoon if you bring the cream cheese and butter to room temperature and soften it.
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Courgette and Lime Cake
Ingredients
CAKE
- 1/3 72g cup vegetable oil
- 1 egg
- 1/3 cup 50g brown sugar
- 1/2 60g cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons lime zest
- 1/3 cup 50g Courgettes (zucchini), grated
CREAM CHEESE FROSTING INGREDIENTS
- 3- ounces cream cheese, softened
- 1 tablespoon butter softened
- 2 tablespoons powdered sugar
- 1 tablespoon lime juice fresh squeezed
- 1 teaspoon lime zest
- 1 tablespoon pistachio nuts crushe
Instructions
THE CAKE
- Preheat the oven to 350º Fahrenheit (175 ° Centigrade). Line a small baking pan with parchment paper.
- In a medium-size bowl mix the oil, sugar, and eggs with a wooden spoon until fully incorporated. You can also use an electric blender, however when making such a small amount of batter I prefer to use a spoon.
- In a small bowl or measuring cup mix the flour, and baking powder together. Slowly mix the dry ingredients into the wet ingredients until there are no flour streaks.
- Use a spatula or wooden spoon to fold in the lime zest and grated courgettes (zucchini) into the batter until it's evenly mixed together.
- Spoon the batter into the prepared pan.
- Place loaf pan on the center rack of the preheated oven and bake for 30-35 minutes. When a cake tester or toothpick inserted into the middle of the cake comes out clean the cake is done.
- Remove from the oven and leave to cool in the loaf pan for 10-15 minutes, then remove from the loaf pan and transfer it to a wire cooling rack.
LIME CREAM CHEESE FROSTING
- Add the butter and cream cheese into a small bowl and bring to room temperature. Use a wooden spoon or handheld electric mixer to beat until smooth and creamy.
- Slowly mix in the powdered sugar until smooth.
- Add the lime zest and juice and beat with a spoon or mixer until mixed well. Adjust lime to your taste.
- When the cake has completely cooled, spoon the cream cheese frosting on top and spread out with a knife or offset spatula. Sprinkle crushed pistachios on top for a little crunch.
