Nigella Zucchini Cake Recipe [GUIDE]

If you’ve ever watched Nigella Lawson on TV or flipped through one of her cookbooks, you’ll know that her style is all about making food comforting, indulgent and deeply satisfying without being too complicated. Her Zucchini Cake is no exception. It’s a beautiful marriage of savory and sweet, a recipe that takes the humble zucchini, often relegated to side dishes or soups and transforms it into a soft, moist cake that feels both light and decadent.

The magic of Nigella’s Zucchini Cake is how it’s deceptively simple but feels like a treat you’d find in a high-end café. The zucchini, grated into the batter, contributes to a texture that’s soft and moist without being soggy. It’s not overly sweet but it’s just sweet enough to make it feel like dessert. There’s this warm spice mix, with cinnamon and a little nutmeg, that gives it an autumnal vibe. though you could really make it any time of year and feel good about it.

What I love about it, personally, is how versatile it is. You can eat it for breakfast, have a slice with a cup of tea in the afternoon or serve it as a dessert after dinner. It’s one of those cakes that doesn’t scream "special occasion," but still feels like you’re treating yourself. It’s a cake that can sneak its way into your daily routine without feeling like overkill.

Nigella Zucchini Cake Recipe

Ingredients Needed

Nigella’s Zucchini Cake is all about simple, pantry-friendly ingredients with a bit of flair. Here’s what you’ll need:

• Zucchini: About two medium zucchinis, grated. It’s the star ingredient and while it doesn’t add much flavor on its own, it’s key for that signature moisture.
• Flour: All-purpose flour works here. Nothing fancy but it helps the structure of the cake.
• Baking Powder: For the rise. this is the secret to making sure the cake has just the right fluffiness.
• Sugar: Both caster sugar (superfine) and brown sugar. The brown sugar adds richness while the caster sugar gives that fine, even texture you want in a cake.
• Cinnamon and Nutmeg: These two spices are what give the cake its cozy, spiced warmth. I always feel like these two are a match made in heaven, like a sweater in cake form.
• Eggs: Two large eggs. They act as the binding agent and contribute to the texture.
• Olive Oil: Nigella’s recipe calls for olive oil which gives the cake a slight fruity depth. You can always sub in vegetable oil if that’s what you’ve got on hand but I’d definitely recommend the olive oil for that extra touch of flavor.
• Vanilla Extract: A splash of this makes the whole thing smell like heaven while baking.
• Salt: Just a pinch, to balance out the sweetness and bring everything together.
• Walnuts (optional): I love adding walnuts for crunch but you could easily skip them or replace them with another nut of your choice.

Equipment Needed

Now, the equipment for this cake is nothing too special. you probably have most of it already which is what I appreciate about Nigella’s recipes. You don’t need to run out and buy fancy tools to make it happen. Here’s what you’ll need:

• Grater: To shred the zucchini. A box grater works perfectly here and I’m always amazed at how quickly zucchini breaks down.
• Mixing Bowls: You’ll need a few bowls to keep the wet ingredients separate from the dry. One large one for the dry ingredients and a smaller one for the wet ingredients.
• Electric Mixer or Whisk: A hand whisk works fine but an electric mixer makes life easier for blending the sugar and oil into the eggs. If you’ve got a stand mixer, even better!
• Spatula: For folding the wet ingredients into the dry. A good silicone spatula is great for scraping the sides of the bowl and making sure you don’t waste any batter.
• Cake Tin: Nigella suggests a 23cm (9-inch) round cake tin. You can line it with parchment paper or lightly grease it, depending on what you prefer.
• Oven: Of course, you’ll need an oven for baking. Preheat it to 180°C (350°F) and you’re good to go.

Instructions To Make Nigella Lawson’s Zucchini Cake

Now, let’s talk about the fun part-putting it all together! This is honestly one of those cakes that’s so easy to make and you’ll find yourself wondering why you didn’t make it sooner.

1. Preheat your oven to 180°C (350°F) and line or grease your cake tin.
2. Grate the zucchini. This is always the part that feels a bit like a workout but it’s worth it. I find it’s best to use the fine side of a box grater. Once grated, you don’t need to squeeze out the excess moisture. just let it sit for a moment while you prep the dry ingredients.
3. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. This is where the spices start to come alive and you can really start to smell how amazing things will get.
4. Whisk the wet ingredients. In another bowl, whisk the eggs, sugar, vanilla extract and olive oil until it’s all smooth and slightly frothy. This is where you get that delicious richness from the sugar and oil.
5. Combine. Slowly pour the wet ingredients into the dry ingredients and fold them together with a spatula. You don’t need to be too gentle here but don’t overwork it either. Once it’s just combined, stir in the grated zucchini and walnuts (if using). The batter should look like a thick, lovely, chunky mix.
6. Bake. Pour the batter into your prepared cake tin and bake for about 45-50 minutes. Keep an eye on it; it’s done when a skewer inserted into the center comes out clean. Let it cool for a bit in the tin before transferring it to a wire rack.
7. Enjoy! You can eat it warm or let it cool completely and enjoy it with a dusting of powdered sugar or even a bit of cream cheese frosting if you want to take it over the top.

What I Learnt

Making Nigella’s Zucchini Cake taught me a lot about the beauty of simplicity in baking. When you start with basic ingredients and let them shine without trying too hard, you end up with something incredibly satisfying. The zucchini not only adds moisture but also gives you a reason to feel a little healthier about eating a piece of cake (because you’re technically getting some veggies in there!).

It’s one of those cakes that gets better the next day, so it’s perfect for making ahead. The spiciness of the cinnamon and nutmeg lingers just enough to make each bite feel comforting, like a hug in the form of a slice of cake.

What also struck me was how forgiving it is. You don’t need to be a professional baker to pull this one off-it’s low-pressure and easy and yet it still feels like you’ve made something special. And there’s something so satisfying about the texture from the grated zucchini and walnuts. They add just the right contrast to the soft crumb of the cake.

FAQs

How Moist Does Nigella’s Zucchini Cake Turn Out?

Honestly, this zucchini cake is the definition of moist! The zucchini adds so much natural moisture that it practically melts in your mouth. Even the next day, it’s still incredibly tender. I’ve made this a few times for friends, and they always ask for the recipe after the first bite!

Can I Make This Cake Without The Icing?

You totally can! The cake itself is so delicious that it doesn’t need icing to stand out. But if you’re feeling indulgent (like I always am), the cream cheese icing is pretty dreamy. If you skip it, maybe add a sprinkle of powdered sugar or even some chopped nuts on top for texture.

Can I Substitute The Zucchini For Something Else?

You could play around with other veggies, but zucchini is the star here. That being said, I’ve tried swapping it out with carrots once and it worked surprisingly well! Just remember, zucchini has a lot of moisture, so you might need to adjust the dry ingredients a little to balance it out.