Avocado and Courgette Cake Recipe: Light and Moist Zucchini Avocado Delight

This avocado and courgette cake delivers all the moisture and richness of traditional cake without the heaviness—thanks to the natural oils in avocado and the subtle sweetness of courgette. The result is a tender, lightly sweetened dessert that’s perfect for tea time or a lighter alternative to dense cakes. What makes this recipe work is the balance of wet ingredients: avocado keeps it moist, while the courgette adds structure without overpowering the flavor.

The beauty of this cake lies in its simplicity—no complicated techniques, just a few key steps to ensure a perfectly even bake. The avocado not only replaces butter but also adds a velvety texture, while the courgette (or zucchini) keeps the cake light and fluffy. For extra depth, you can fold in chocolate chips, chopped nuts, or a hint of citrus zest, but the base recipe stands strong on its own.

What you’ll end up with is a cake that’s moist without being greasy, with a delicate crumb and a subtle earthy sweetness. It’s the kind of dessert that feels indulgent yet wholesome, making it a great option for those watching their sugar intake or looking for a healthier twist on classic cake. The best part? It bakes up quickly and tastes even better the next day.

Whether you’re serving it with a dollop of Greek yogurt or a dusting of powdered sugar, this cake is versatile enough for any occasion. Let’s get started—your taste buds will thank you.

Ingredients for avocado and courgette cake

Transform humble vegetables into a moist, tender cake with these carefully balanced ingredients.

The avocados and courgettes are the heart of this recipe—choose firm but yielding avocados with no brown spots, and medium-sized courgettes for optimal moisture content. Whole Foods or local farmers markets often carry the freshest produce, but standard grocery stores work fine. Grate the courgettes yourself—pre-shredded tends to release excess moisture. For the avocados, two ripe ones should yield about 1 cup of mashed flesh. Freshly grated zest from the courgettes adds subtle depth, so don't skip this step. The baking powder and soda should be fresh—test by dropping a pinch in hot water; if it fizzes vigorously, they're good to use.

No ripe avocados? Substitute with 1 cup of unsweetened applesauce, though texture will differ slightly. Running short on courgettes? Carrots or sweet potato work at half the amount, but adjust baking time as they're denser. The Greek yogurt adds moisture and richness—full-fat is non-negotiable here. For the citrus glaze, bottled orange juice works in a pinch, but fresh is ideal. Want extra indulgence? Fold in dark chocolate chunks or toasted pecans to the batter. The vanilla extract should be pure—imitation extracts lack depth and can alter flavor.

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days to preserve moisture. The glaze can be made ahead and stored separately for 1 week. For best results, let the cake cool completely before glazing. This recipe yields two 8-inch layers, perfect for celebrations or portioned into individual servings. The cake actually improves overnight—the flavors meld beautifully after a few hours. Freeze for up to 3 months by wrapping tightly in plastic wrap and foil.

Step-by-step instructions for avocado and courgette cake

Here's how to create a wonderfully moist cake using humble kitchen staples.

Begin by mashing the 2 whole ripe avocados in a large mixing bowl until completely smooth. I like to use a fork for this step—it helps break down the avocado fibers while keeping the texture creamy. Add the grated courgettes (which should have been squeezed thoroughly to remove excess moisture) and mix well to combine. This base will serve as the cake's natural moisture source, replacing traditional oils or butters.

Next, add the 0.5 cup softened unsalted butter, 0.5 cup plain Greek yogurt, 2 whole large eggs, and 0.25 cup freshly squeezed orange juice to the avocado mixture. Use a hand mixer or stand mixer to blend everything together until completely smooth and well incorporated. This step is crucial for creating a light, airy texture. The orange juice adds brightness that perfectly complements the earthy avocado and courgette flavors.

In a separate bowl, sift together the 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon baking soda, 1 teaspoon ground cinnamon, and 0.5 teaspoon salt. The sifting ensures your cake will have a light, tender crumb rather than a dense one. I always sift dry ingredients first—it prevents lumps and guarantees even distribution throughout the batter.

With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see some flour streaks in the batter. Overmixing develops gluten, which can make the cake tough. The moment you see the batter come together smoothly is when you stop. Add the 1 tablespoon vanilla extract and 1 tablespoon lemon zest, mixing just until incorporated.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Place the cake in the center rack of your oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. I've found that this cake benefits from slightly underbaking—it continues cooking as it cools, ensuring maximum moisture.

Here's the thing about this cake—it's delicate. Don't open the oven door during the baking process, as the sudden temperature change can cause the cake to sink. When you remove it from the oven, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling helps maintain that perfectly moist texture we're after.

While the cake cools, prepare the citrus glaze by whisking together the 0.5 cup powdered sugar and 2 tablespoons of the reserved orange juice from earlier. This glaze adds a beautiful sheen and enhances the cake's natural citrus notes. The glaze should be thick but pourable—if it's too thick, add a drop more orange juice; if too thin, add a pinch more powdered sugar.

Once the cake has completely cooled, carefully pour the glaze over the top and let it drip down the sides. For an extra decorative touch, you can sprinkle with additional lemon zest or a few tiny edible flowers. Serve slices at room temperature—they'll be wonderfully moist with a delicate citrus brightness that makes this cake truly special.

Troubleshooting this dish

Batter Too Thin?

If your batter looks too runny, it's likely because the courgettes released too much moisture. To fix this, squeeze them extra well using a clean kitchen towel or cheesecloth before adding to the bowl. For a quicker solution, add 1-2 tablespoons more all-purpose flour to thicken the batter. Remember, this cake relies on avocado for moisture, so don't overdo it—just enough to reach a thick but pourable consistency. 🥒

Cake Sinks Mid-Bake

This usually happens when the oven door is opened too early or the cake is overmixed. To prevent it, avoid opening the oven for the first 25 minutes of baking. If you notice the top browning too quickly while the center stays underdone, loosely tent the cake with aluminum foil. The delicate structure of this cake means it needs gentle handling—don't overbake either, as it continues setting as it cools. 🔥

Dry or Crumbly Texture

Overbaking is the most common cause of dryness in this cake. Remove it from the oven when a toothpick comes out with moist crumbs rather than clean. If your cake turns out too dry, try adding 1-2 tablespoons of Greek yogurt or mashed avocado to the batter next time. For extra moisture, brush the warm cake with a simple syrup made from 2 tablespoons sugar and 2 tablespoons water while still in the pan. 💧

Uneven Baking

Hot spots in your oven can cause uneven baking. Rotate the cake pan halfway through baking (after 20 minutes) for even heat distribution. If your oven runs hot, reduce the temperature to 325°F and add 5-10 minutes to the baking time. For convection ovens, reduce the temperature by 25°F and check for doneness 5 minutes early—the fan circulates heat more aggressively. 🌡️

Avocado Oxidation

The avocado's green color turning brown is normal, but it doesn't affect taste. To prevent oxidation, add 1 teaspoon of lemon juice to the mashed avocado immediately after mashing. If you're prepping ahead, store the avocado mixture in an airtight container with plastic wrap pressed directly on the surface. For best results, use the mixture within 2 hours of mashing, or store it in the fridge for up to 12 hours. 🥑

Glaze Too Thin

A runny glaze happens when too much liquid is added. Start with just 1 tablespoon of orange juice and adjust gradually. For a thicker glaze, add powdered sugar ½ teaspoon at a time until you reach a spoonable consistency. If the glaze is too thick to drizzle, warm it slightly over the stove or microwave for 5-10 seconds. For extra stability, chill the cake in the fridge for 15 minutes before glazing—it helps the glaze set better. ✨

Frequently asked questions