Try our courgette and lime cake then check out our chocolate courgette cake, carrot cake loaf and more vegetable cake ideas.


  • 150g shelled pistachios
  • 200g salted butter, softened
  • 250g caster sugar
  • 3 eggs, room temperature
  • 300g self-raising flour
  • 1 tsp baking powder
  • 100g natural yogurt
  • 150g courgettes, grated
  • 2 limes, zested and juiced, plus extra zest, to serve
  • 150g icing sugar, sifted
  • pistachio nibs, to serve


  • STEP 1

    Put the pistachios into a food processor and pulse to a fine powder - don´t over-blend as you don´t want to release the oils, it should still look dry. Line a 20cm x 25cm cake tin with baking paper. Heat the oven to 200C/180C fan/gas 6.

  • STEP 2

    Beat together the butter and sugar with an electric whisk until pale and creamy. Add the eggs, one at a time, then briefly mix in the ground pistachios, flour, baking powder, yogurt, courgette and lime zest to make a thick batter. Scrape into the tin, smooth over the top and bake in the middle of the oven for 50 mins-1 hr or until the cake is risen and golden (cover after 45 mins if the top gets too dark), and a skewer comes out clean. Leave to cool.

  • STEP 3

    Mis the icing sugar with enough of the lime juice to create a thin icing. Pour over the cooled cake and top with the pistachio nibs and more zest to serve.

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