Chocolate courgette cake

Chocolate courgette cake

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(77 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

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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jackie2008's picture
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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
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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
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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
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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!

alida66's picture
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Absolutely gorgeous. Would recommend to anyone. I reduced the sugar to 300g as suggested and had to use Walnuts. My daughter wasn't very keen on the nuts so I may try again without them next time. I also had to use two sandwich tins as that is all I had, so I took one half to my friend who donated the courgettes from her glut. win win all round.

gally336's picture

I made this cake as a way to use up some of the many courgettes I had grown. I omitted the nuts as we have a nut allergy in the family but what a cake!!! Moist, rich and absolutely delicious was the response. This will be a favourite forever!

lorryhawk's picture
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Yummy moist cake and very easy. I squeezed the grated courgettes with my hands a bit to get some of the water out and cooked for about 70mins, plus only used 250g of sugar and was sweet enough.

katvic's picture
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Tokk this cake to our "ladies wot lunch" afternoon tea "do" and everyone thought it was yum . will do again and have .

olwenager's picture
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I used less sugar than suggested (350g) and left out the hazelnuts as I didn't have any. I baked as tray bake and cooked in 40 minutes.

fridays-girl's picture
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How good was this, and sooo easy. Took note of some comments about the sugar and cut it down by 50g but this was probably too much. It does make a huge cake and had to take it into work to get it finished! Will make two smaller ones next time. I served with natural yogurt which seemed to compliment the cake better that fresh cream or ice cream

emily-york's picture
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I loved this cake!!
It was so yummy!!

doubledeckergal's picture

Really easy and very scrummy, even my husband liked it and he hates anything too sweet, was lovely will defo make it again and have just given the reciepe my mother who is a expert cake maker.

cherristar's picture
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I can't recommend this recipe enough, my kids absolutely loved it and didn't believe me at first when I said that it had courgettes in. Yum :)

autumnlight's picture

I loved this recipe. Left out the nuts and made it into fairy cakes, rather than one big one. Perfect with a cup of tea!!

thermophobe's picture
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Nice cake, but not what I was expecting.

Mine turned out very moist (you wouldn't know it had courgettes in unless you read the recipe= cheeky way to get some veg in your kids!) It was, howver, not really chocolatey enough for me -quite bitter in fact. But still very nice. I would give it 4 stars, but it won't le me change it from the 3 I gave it at first!

thermophobe's picture
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Nice cake, but not what I was expecting.

Mine turned out very moist (you wouldn't know it had courgettes in unless you read the recipe= cheeky way to get some veg in your kids!) It was, howver, not really chocolatey enough for me -q

ladyp1983's picture

If you are prone to eating raw cake mix this is a sure no no as its not very nice, once cooked its a bit better im hoping that by tomorrow the favours willhave developed better.

leeshannah's picture
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gorgeous, I didn't use as much as oil as the recipe states and it still turned out nice and moist.

faypeacock's picture
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This is a lovely cake. I baked it for 1hr 10mins. I used 150g dark and 50g milk chocolate in the topping and it was perfect. I don't think the cake was too sweet and would use the full amount of sugar again.

joadams's picture
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Cake was really 'big' and we didn't manage to finish it all. Still not comvinced about vegetables in cakes!

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