Menu
Chocolate courgette cake

Chocolate courgette cake

  • 1
  • 2
  • 3
  • 4
  • 5
(84 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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.

Ingredients

  • 350g self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 175ml extra-virgin olive oil
  • 375g golden caster sugar
  • 3 egg

    Egg

    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)

    Courgette

    corr-zjet

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

  • 140g toasted hazelnut, roughly chopped

    Hazelnut

    hay-zl-nut

    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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

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

Comments (138)

fridays-girl's picture
4

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
5

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
5

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
3

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
3

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
5

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

faypeacock's picture
4

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
2

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

hoopergowers's picture
5

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
4

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
5

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
5

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
4

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
5

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!

Pages

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…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.