Place the courgettes in a sieve and squeeze out any excess liquid.
Beat together the eggs, oil, orange rind and juice and sugar in a large bowl. Sift in the flour, cocoa powder, bicarbonate of soda and baking powder and beat to combine.
Fold in the courgettes and apricots, then spoon the mixture into a greased and lined 20 cm (8 inch) deep loose-bottomed cake tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes until risen and firm to the touch. Turn out on to a wire rack to cool.
Beat together the cream cheese and chocolate hazelnut spread and spread over the top of the cake. Sprinkle over the hazelnuts.