Chocolate courgette cake

Chocolate courgette cake

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(78 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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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!

hoopergowers's picture
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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
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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
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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!

rustylady's picture

A lovely moist cake - took this to work and they loved it. My daughters boyfriend doesn't eat veg but adores chocolate, he'd eaten this cake several times before he found out what was in it - he still loves it and asks for more!

jenniferkendrick's picture

very very nice....as suggested I reduced the sugar to 250g. I couldn't wait until it cooled and it was lovely, would be nice with vanilla ice cream I'm sure!

eviegr's picture
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Absolutely marvelous! i was really happy to find this recipie so I could finally get rid of those courgettes we've been eating for ages! and I was not dissapointed. Easy to make- it took me 8 min to prepare- u can't fault that when u've got kids, tasted wonderful and u get to see some funny faces too when people find out it's made with a giant courgette!

lynnettedmarley's picture
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I followed the advice to put in less sugar and used light olive oil. Fantastic moist chocolate cake, very easy to make and came out perfectly and the best bit - the kids are eating courgettes without realising it!!

star2501's picture
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Amazing cake.....didn't have hazlenuts, so used walnuts, and didn't have any cocoa powder so randomly used Cadbury's hot chocolate powder.....the cake was gorgeous, and the icing is truly amazing, and so simple to make. Will def make this again!

elenab's picture
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I made this recipe with sunflower oil and only 325 grams of sugar, the icing I made with an 80 % dark chocolate and the cream however I added icing sugar and a dash of Tia Maria.
Would definitely make again, but I might omit he spice.

angemcshane's picture

I found the EVOO a very strong flavour so I would change this next time. Everyone who tried this really enjoyed it......except for me as I felt the oil was too strong. I will make it with sunflower oil next time and I am really looking forward to a proper slice. The texture was fabulous :0)

janecole9's picture

Forgot to say - used sunflower oil ( waste of extra virgin - and I think would be too strong a flavour) and left out the nuts as my children not keen. Might try without the mixed spice nxt time. Had a lot of fun getting people to guess the secret ingredient! Might try it in muffin cases next time, not sure how long they would take to cook though. 40 mins?!

janecole9's picture

Fantastic! I used half a very large courgette (marrow!) that had been left to grow while we were on hols.Following all the advice I peeled the courgette and scraped the seeds out, I did squeeze out excess water from the grated courgette in a clean t towel, but didn't salt. Not sure this was totally necc. However it did cook in just and hour and my oven is rubbish! I also reduced the sugar to 325g. The icing was great and so easy. Will def make this again. Surely a big slice counts as 1 of your 5 a day??!!

sololiz's picture
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This is a good deep cake. Grated, or rather chopped, my courgette in my mini chopper which took seconds. Put it on the lower middle oven shelf and gave it an extra 20 minutes or so baking time and came out lovely and moist. The icing was delicious. It wasn't too sweet at all!

samher's picture

Really lovely cake. I did reduce the sugar as suggested and I thought it was delicious.

janicechegwidden's picture
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This recipe worked really well - I omitted the nuts, as I don't eat them and cooked the cake for longer than stated and the final result was delicious. Friends and family were dubious about chocolate and courgette cake, but all decided that it worked well, even those who don't like courgettes! This was the first time I had made icing using that method, and that was very easy and tasty too

emmalebreton's picture
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Really liked this cake - it was delicious. I only used 300g of sugar, and didn't make the icing. Next time I would add a little bit more mixed spice, and a richer cocoa powder.

fionablandford's picture

made this over the weekend and it worked very well. Like others it needed bit longer to cook but came out moist and tasty, i used light olive oil which worked very and very littel mixed spice which worked fine. I used two medium round courgettes peeled them and then just grated, this worked fine, no problems. The icing was good though i had to used half milk half dark choc as not enough of either. I would def make this cake again

adie0106's picture

This was an absolute triumph. I followed the advise of reducing the sugar to 325g, and made sure I squeezed out as much liquid from the courgettes as possible, but did not salt them. The cake took 65 mins to cook.

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