Chocolate courgette cake

Prep: 10 mins Cook: 1 hr


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

  • Can be frozen uniced

Nutrition: per serving

  • kcal716
  • fat40g
  • saturates10g
  • carbs84g
  • sugars55g
  • fibre4g
  • protein10g
  • salt0.43g
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  • 350g self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 175ml extra-virgin olive oil
  • 375g golden caster sugar
  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 500ml grated courgette (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)



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 140g toasted hazelnut, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the icing

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


  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.

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Comments (143)

suzybrooke1983's picture

I've made this today with gluten-free flour and followed your suggestions on the other amounts to use and it turned out perfect, so thank you! :)

ginagchoc's picture

TASTY............ WOW and so easy to make, the children loved it ( although I did miss out the mixed spice and nuts )

ellcasshun's picture

this was scrumptioussssssss in my tummmyyy it was lovely really to sweet for my likingg though, with a glass of wine without really brought the taste out very well...

mollevshun's picture

this recipe is absoulutley delicious,it really gets my taste buds going.. yummyy!

rfmh201's picture

Very easy to make, used the amounts specified but used good cocoa (Green and Blacks) and didn't have a problem with it being too sweet. Very moist cake, very chocolatey and can't taste the courgette at all. Kids like it, which is good. I just topped it with milk chocolate buttons since I didn't have any cream and it tastes great.

Cooking time was spot on, my courgettes weren't very watery so that may have had something to do with it.

joaneades's picture

I decided to cut down on the sugar after the comments. It tasted wonderful but it too ages to cook and collapsed so I had to turn it over before icing. I will try this again but will perhaps dry the courgettes before adding them. I didn't have any hazelnuts so used pecans instead and they worked really well.

knabrif's picture

I have made this cake and it tasted absolutely delicious never had a chocolate cake as good as this. ( you cannot taste the courgette) fantastic cake.

tarajanine's picture

I actually tried this recipe using only 250g of sugar after reading others' comments and it was perfectly sweet enough. Delicious!!!

beckystanley's picture

Try changing the big cake for little cupcakes. They are delicious.

abigail's picture

Oh left out nuts to!

abigail's picture

Ok so found this cake to be really good. Used about 7 mini courgettes to make up 500ml chopped courgette ( I couldn't be bothered to find the grater) didn't make any difference. Really moist cake and as suggested used Rapeseed Oil so that there was no underlying Olive taste.
Had to use a bit more cream to get the chocolate to melt but then the chocolate was only broken not chopped as I couldn't face extra washing up.
Nice and moist but took another 60 minutes to cook plus an extra 30 minutes in oven cooling with oven.

carolel's picture

I also reduced the sugar and increased the cooking time. A nice cake but I found the chocolate & mixed spice combination a little odd

sarrissuk's picture

I used sunflower oil instead of olive oil and added a tiddy bit more cocoa, and what a beautiful cake!! I think my daughter will request this more often than I will be able to bake it! Even courgette hating friends absolutely loved the cake :)

maggie65's picture

I made some changes to this recipe: I used sunflower oil rather than olive oil (added a drizzle or so more than stated amount), two eggs instead of three , and cut right down on the sugar - 220gms. The mixture was quite stiff, but still managed not to over mix.
The cake took an hour in the oven and was dense and fudgy - a lovely cake.

jackie2008's picture

Used walnuts instead of hazelnuts and sunflower oil instead of olive oil, and a large tray bake tin, as I didn't have the correct size round one. It cooked perfectly in 40 mins, fan oven 170. Yum!

jackie2008's picture

Used walnuts instead of hazelnuts and sunflower oil instead of olive oil, and a large tray bake tin, as I didn't have the correct size round one. It cooked perfectly in 40 mins, fan oven 170. Yum!

cervenovlasa's picture

absolutely amazing cake, made it yesterday, 50 min were not enough but then left it in the oven for too long, so a bit black on outside - cut it off and then used the topping on top..went down really well and nobody noticed the courgettes! also used normal sugar and almonds instead of the advised ingredients.very very tasty

frozenpixie's picture

Lovely and moist, I reduced the sugar to 200g because we like things a bit less sweet, but might try 250g next time, although it was still delicious; I felt the distance between the rich icing and 'healthier' cake was a bit wide. Excellent way to use up courgettes!


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