courgette cake

I’ve been meaning to share this recipe with all of you since May.


You might be wondering how a courgette cake recipe could be on my mind for such a long time?  Well you see … this is the recipe that just keeps on giving …  it worked as a layer cake … and as a bundt cake … then as cupcakes … and cute little pumpkin cakes … and they’ve all worked.   CLAPS!I’ve made it with zucchini and chocolate chips and chocolate chunks and ribbons of melted chocolate. I’ve frosted it with a whipped chocolate frosting … and with a cinnamon sour cream frosting … and finally with whipped brown sugar frosting.  All successes.

Then I thought about it … courgette doesn’t only mean zucchini.  What about swapping out the zucchini for some squash???  And so … with that in mind, I decided to completely twist up this recipe.

butternut squash mini cakes filled with caramel and covered in cinnamon sugar


It sounds like a mouthful doesn’t it?

It is.  But it’s all good.  Really really good.

The inspiration for this one  came from two places… the first was Edgar’s lemon beignets and the second were Golden Eggs – a recipe I discovered this past winter when I read the book Confections of a (Closet) Master Baker (which I LOVED).  I figured by mixing and matching the two ideas together, along with the courgette cake recipe I love so much, that I would come up with a real winner.

I figured this was fall baking at its best.

Butternut squash, caramel, melted butter, cinnamon sugar … DELISH!

And if adding the caramel to the centre doesn’t catch your fancy, the butternut squash option also works really well with a dollop of sour cream cinnamon frosting.

So many options!

The original recipe comes from (no surprise here) the hummingbird bakery’s cake days (I heart that book).  The hummingbird bakery‘s version is a courgette, walnut and cinnamon layer cakeAs you can tell … I opted not to use walnuts in my version, and preferred to swap in chocolate for the zucchini version.  Perhaps the next time I make it with butternut squash I’ll toss in pecans and white chocolate chips … or pecans and dried cherries?  Who knows … Just remember to go with flavours you LOVE.  That’s the joy of baking!

Whatever you decide to do … just know that you will have stumbled on a winner of a recipe.  And you might become as obsessed with it as I’ve become.

Oh … you’ll notice that for these mini cakes I used pumpkin molds – they are basically the same size as a regular cupcake mold – so feel free to make these into cupcakes or even a regular 9-inch 2 layer round cake … it’ll all work

butternut squash mini cakes filled with caramel and covered in cinnamon sugar


3 eggs

300 mL vegetable oil

300 g brown sugar

1 tsp vanilla

300 g flour, sifted

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

300 g peeled, seeded and grated butternut squash (or zucchini)

caramel, at room temperature

3/4 c. butter, melted or as needed

cinnamon sugar, as neededPreheat your oven to 325 F.  Spray  each mold in your pumpkin pan or cupcake pan with non-stick spray.  Set aside.

In the bowl of your stand mixer, beat together the eggs, oil, brown sugar and vanilla until everything is well combined.

Meanwhile, in a medium sized bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground ginger and freshly grated nutmeg.

Add the dry ingredients to your wet mixture in two batches – beating well and fully incorporating everything.

Turn off your mixer and fold in the grated butternut squash.Divide the batter evenly between the pumpkin/cupcake molds (I was actually able to get the dozen pumpkins and 2 dozen mini cupcakes out of this batter).

Bake regular sized cupcakes for 20 minutes and mini cupcakes for 12 minutes.  You know when it’s ready … the tops will be springy to the touch :0)

Turn the cakes out of their pans IMMEDIATELY.  This is the one time you don’t want your cakes to cool completely.

It’s easiest if your caramel is in a piping bag … grab the caramel and stick the piping bag tip into your cakes and fill each centre with caramel.When they are all filled, grab each cake and dip them in melted butter, and finish by rolling them in cinnamon sugar.That’s it.  Simple eh?

And if you don’t feel like a buttery cinnamon sugar treat … this recipe works really well with a cinnamon frosting.  I opted to make a buttercream using cinnamon, vanilla and a solid dollop of sour cream to cut the sweetness factor.

6 thoughts on “courgette cake

  1. I made it (cupcakes with cinnamon sour cream frosting)! Delicious! I must say I was pleasantly surprised how fluffy they were. Gros merci, Lynne!

    • That’s great Sarah!!!! I’m so pleased you liked them as much as I did :0) (I’m making mini ones again this week… Along with some tomato soup goat cheese frosted cupcakes)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s