This Courgette cake is the British version of a zucchini cake and very easy to pull together. I came across this recipe while living in London and sharing my scaled down version. So moist and flavorful you‘ll want to make this cake over and over again!
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.
Notes
Room Temperature Ingredients: Butter and cream cheese should be room temperature and softened to mix easily.Grate Zucchini Finely: The finer the zucchini is grated, the more evenly it will distribute within the bread, providing moistness throughout. You do not need to peel the zucchini before grating it.Measure Correctly: Be sure to measure all your ingredients accurately, especially the flour. An excess amount can lead to a dry or overly dense loaf. Do Not Overmix: When combining the wet and dry ingredients, stir until they're mixed. Overmixing can result in dense bread.Check for Doneness: Due to varying oven temperatures, start checking your bread a bit before the suggested baking time. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.Cool Completely: Let the bread cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. This will make it easier to slice and can also improve the texture.