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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (143)

alida66's picture

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

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

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

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

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

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

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

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

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

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

faypeacock's picture

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

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

hoopergowers's picture

This was a lovely moist cake. All the family loved it. I left out the nuts as my children don't like them and made some chocolate buttercream icing for the top.
My children always turn their noses up at courgette, so I didn't tell what was in the cake. I only told them when all the cake had been eaten (most of it by them). They were really surprised and they didn't hate me for not telling them. They asked me to make it again.

deblar's picture

This was lovely, and no one could taste the courgette. I used a simple frosting with melted butter, milk, cocoa and icing sugar as I baked it for a cake stall and thought it would go down better with the children! I also left out the hazlenuts but sprinkled some chopped ones on top before the icing had set, delicious!

yummybrittany's picture

Have made this 3 times now and varied the ingredients to suit my taste, less sugar, used sunflower oil instead of EVOO and added the juice of an orange to the batter and the zest to the chocolate ganache, sliced the cake in half and spread it with marmalade.....
served with a creme fraiche fluide (no single or double cream here in France)

WOW!!! what a lovely "Terry's Chocolate Orange" taste it was !!!

Brilliant cake, so easy and very adaptable.

tinysparkles's picture

have made this twice now and everybody loves it.

baked it as a cake first time round then used the same mixture and made muffins instead - delicious and good size, less crumbly than the cake version.

i found that the courgette contained too much moisture so before i added the grated courgette into the wet mix, i laid it out on kitchen towl to soak some of the water. cake did need quite alot longer in the oven though, i think mine baked for 1hr30. muffins only took 20mins per batch!


Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…