Save to your scrapbook

    Dolce Zucchini Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Dolce Zucchini Cake

    To ensure that this courgette and pine nut cake has a sweet taste, it is best made only in early summer, when the courgettes are still very small.

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 8


    • 150g Unsalted butter, softened
    • 175g Caster sugar
    • 3 Eggs
    • 225g Plain flour
    • 1 tsp Baking powder
    • 225g Sultanas or dried vine fruits
    • 300g Small courgettes, grated
    • 70g Pine nuts
    • 1 Lemon, finely grated zest and juice


    1. Preheat the oven to 180˚C/gas 4. Grease and line the base of a 20cm high-sided flan tin or springform cake tin.
    2. Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs one at a time, beating constantly
    3. Sieve the flour and baking powder in and fold in with the sultanas, grated courgettes, 50g pine nuts and the lemon zest and juice.
    4. Transfer the thick batter to the tin and scatter with the remaining pine nuts. Bake in the centre of the oven for 40–45 minutes.
    5. When ready, the cake will be slightly brown on top and a skewer inserted into the centre should come out clean. Leave the cake to cool completely in the tin before turning it out.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    This medium sweet and richly concentrated riesling is perfect, as it’s not so sweet that it overpowers the balance of flavours in the cake. Dr Loosen Riesling Beerenauslese
    2006 Mosel-Saar-Ruwer, Germany. Bin 702028.


    Average user rating

    5 stars