Chocolate courgette cake

Chocolate courgette cake

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(81 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 10

Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden

Nutrition and extra info

Additional info

  • Can be frozen uniced
Nutrition info

Nutrition per serving

kcalories
716
protein
10g
carbs
84g
fat
40g
saturates
10g
fibre
4g
sugar
55g
salt
0.43g
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Ingredients

  • 350g self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 175ml extra-virgin olive oil
  • 375g golden caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 500ml grated courgettes (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
  • 140g toasted hazelnuts, roughly chopped

For the icing

  • 200g dark chocolate, chopped
  • 100ml double cream

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Method

  1. Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.
  2. To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.

Recipe from Good Food magazine, July 2010

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Comments

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imstarving's picture

This is probably my favourite cake I've ever made! It's really moist and my kids had no idea it had courgettes in. I've made 4 now (!) and each time it has took a bit longer to cook than the recipe says and I've also slightly adjusted a few things... The first cake was made to the exact recipe and was fab, the 2nd, 3rd and 4th was made with only 250g of sugar as 375g seemed a little excessive and it tasted just as great. The 3rd time I put just a slightly bit more than 500ml courgette (maybe 600ml) but it took considerably longer to cook so stick to 500ml and finally the most recent one I didn't quite have enough cocoa powder so only used 40g and again it was just as good so quite a versatile cake and adjustable. I have 2 in the oven now, with the intension of freezing 1 to see how it turns out. Enjoy!

sllyst's picture
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Made this with courgettes from my garden. I'm not sure if its because they were so fresh but they didn't give off much moisture so I've had the opposite problem of some and had a dry cake. The spice was nice but I used less sugar after reading comments but for me, it needs all the sugar. Not the recipes fault for the issues so still 4 stars, will try again but add the sugar and milk or orange juice if the mix looks too dry. Chocolate chips would also have improved it weigh some texture.

Timeplane's picture

Oh just to add to my previous comment.. I actually made this cake in two shallow tins, rather than one deep one.. So it had a chocolate icing filling, and topping.. Which went down very well.. "Enjoy" :-)

Timeplane's picture

I've made this cake this week. And I must say, I'm thoroughly impressed. It's delicious.. And is a very helpful way to use up some of the courgettes, which can be abundant little devils!! I find the cake to be not to sweet and the texture is not to heavy, and pleasantly moist. It's a winner in my book. And the way it's vanishing quickly from my cake box is all the proof I need..!! Give it a go, it's very Moorish!

weezo1's picture
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Nom nom nom

limejuice's picture

Really good cake.loved all round. Used 85% chocolate, added a little more double cream and icing sugar. I used a thin layer of it and it turned out really effective. Highly recomended cake:-)

FabFive's picture

Great cake - kids loved it. Took a bit longer to cook than recipe said. Didn't bother with icing and still very good.

wantscake's picture

I used sunflower oil and didnt have any nuts, this cake was delicious, easy to make, a great way to use a few courgettes and you would never know they where in there - they just keep the cake moist and yummy!

dozrichmond's picture

This cake is fantastic and has even won over my partner who has always hated chocolate cake. Definitely 5 star.

louduff's picture

absolutely scrummy - baked as muffins in 25mins - i'll be making another batch very soon!!!

superspud's picture

This is the first time I have felt compelled to leave a comment. This cake is fabulous. I left the nuts out as my son doesn't like them but I don't think it was harmed by doing that. It was so moist and was still moist 3 days later so lasted well...though goodness knows how we managed to control ourselves enough to make it last. Would highly recommend it.

rw2604's picture

Anybody got any idea of the Weight Watchers PPoints value for a serving of this cake (1/10)?

Thanks :)

synneve's picture
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Yummy!!!
Great and so quick to make. I stick to the original recipe and didnt bother to much about drying courgettes. Just gave em squezze before adding to the mixture. Used slightly bigger tin, 26 one and replaced extra virgin olive oil with light olive oil. Cake turned out great. Btw, I followed the advice from others and reduced the sugar to 300g. Still sweet enough. Will be making this again. Try yourself.

tc1006's picture
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My kids loved it and only way I can get them to eat courgettes!

tastycakes's picture
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I substituted walnuts for hazelnuts and squeezed some of the moisture from the courgettes as the recipe suggests so even with my extremely old oven it only took an extra 10-15 minutes to cook through.

It was extremely well received, even after I told my colleagues it was made with courgettes.

cherub-rock25's picture
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I really didn't enjoy this one I'm afraid...The vanilla combined with the cinnamon and chocolate made for a very strange taste and the courgette was a little slimey despite removing as much moisture from it as possible.

A few friends who were brave enough to try it after witnessing my apathetic expression did think that it tasted quite nice though so it might just be me! Also, I didn't have any nuts to hand so maybe that's where I went wrong!

scewgreen's picture

Took a while to grate all that courgette, but was otherwise really easy to make. Looks great and the kids can't get enough of it!

esthermarypots's picture
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This was beautiful!

I made a few changes - used a melted dark chocolate and cocoa (because I ran out of cocoa powder), I forgot to add the nuts and made it in 2 smaller tims and sandwiched it together (it still needed 50 minutes (but that's probably because my oven is rubbish) and i made the ganache with a mix of dark and milk chocolate. The result was a fantastically light, moist and tasty chocolate cake.

This will definately be added to my list of recipes to make again.

jmc123's picture
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All I can say is this cake tasted "ODD". It ended up in the bin. Neither hubby or children liked it. So disappointing, waste of ingredients.

sammarlowuk's picture
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I followed the advice of those who tried and tested before me, and substituted canola (rapeseed) oil for the olive oil. I didn't have any hazelnuts so used walnuts instead. The sugar didn't look excessive but the cake didn't taste overly sweet. I grated the courgettes in the food processor - definitely a good move as the courgettes remained quite dry and not soggy at all. The cake still needed an extra 15 minutes in the oven though. I only made half the amount of ganache, and that was fine, the cake was delicious on it's own, and would have tasted equally lovely without it. Even my husband who has an aversion to anything green and healthy loved this cake! Courgettes and chocolate sound so wrong, but taste so right! Check out my adapted recipe on my blog http://www.theannoyedthyroid.com/2012/09/15/chocolate-zucchini-cake/

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