Chocolate courgette cake

Chocolate courgette cake

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(68 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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paradisehouse's picture

Lovely moist (a bit crumbly to cut in fact) cake. I baked it in 3 x 1lb. loaf tins, 35-40 mins. Used sunflower oil, only 200g sugar, walnuts instead of hazelnuts, and 300g grated courgettes as I thought the volume measurement was pretty vague. Would certainly make it again.

yummybrittany's picture
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Fab Recipe and a good use of excess Courgettes !! I used Toasted almonds instead of Hazelnuts, as I had them in the cupboard,half and half caster and demerara sugar (no golden sugar here) and Sunflower oil instead of EVOO as I thought it may be too strong. Used my food processor to grate the courgettes and I also used the course grater
I used a 26cm tin and cooked it for 55mins. Think it would be lovely sliced in half and filled with a spread of sieved marmalade. I also like the idea of using Cointreau and orange peel as suggested by MaidinFrance.
Will definitely be making another for the weekend for friends.

tpopi1's picture
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Very nice!!! i used 300gr of sugar, and rapeseed oil. Also, put cinammon& nutmeg as didn't have mixed spice. Didn't put any nuts it. The cake was delicious& moist.... I baked it for more than 50mins though (around an 1hr and 5min)..

maidinfrance's picture
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I made this cake by changing olive oil to sunflower oil, ordinary white caster sugar, used untoasted walnuts added 1.5 tea spoons of baking powder and mixed all the wet ingredients in my robot/magimix but first just blizted the egg and sugar until very light, then added the other ingredients and the grated courgette disappeared like magic. I also grated the courgette using my robot, quite a course grate, but quick. Used a 28cm round cake tin and it cooked perfectly in 50min. This cake recipe is thought to be quite bizarre by our french friends but really delicious and the topping is a ganache to which rum or brandy or other liquers can be added. I am going to swop the nuts for candied orange peel and flavour the ganache with 1tab sp of an orange flavoured liquer.

paberley's picture
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i used alittle less sugar cos i ran out (320g) and used walnuts rather than hazlenuts. prob not the best!! the cake was Soo nice cant wait to make it again. Really easy to make too

mcredd's picture

Put the grated courgette in a colander sprinkle with salt, weight down with a plate & a couple of tins of beans, leave to drain for 20 mins, then either squeeze by hand or put in a clean t-towel gather up & squeeze out a bit more moisture. You will then find that the cooking time works. This is especially good if you're using large vey watery courgettes.

mammasmith's picture
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Worked very well, helped use up courgettes. Had to make it again as the first one disappeared almost immediately. Used good quality cocoa, peeled courgettes, used rapeseed oil, also needed to cook for longer that stated, suspect it depends how big/wet courgettes are as the second one took a lot longer and the courgettes were small ones the first time. Still tasted yummy and freezes well.

rjbalcomb's picture
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Made this today, needed to be in the oven A LOT LONGER than 50 mins very gooey, can't be the oven as only 3 months old! Probably won't make again as cooking time is ridicoulsy long. Will use the icing recipe again though.

libby17's picture

Made this today - was suprised at the amount of oil and sugar - haven't tried it yet so don't know how it tastes. I used pecans instead of walnuts. It needed longer than 50 mins to cook.

kimnewman308's picture
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This was really easy to make and tastes great!

helenprout's picture
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Forgot to rate it!! Also, I didn't have any hazlenuts, so I used chopped walnuts, other than that, I made it as per the recipe.

helenprout's picture
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Really pleased with this cake. Wonderful taste and texture. It did take longer to cook than recipe said - probably about another 30 mins. Served slices with some nice cornish icecream.

rosemarygray's picture

cut down on the sugar as recommended but it took best part of 90 mins to cook, but well worth the effort! please try it yourself.

on my favourites list!

emily_19's picture
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This was easy to make, though grating the courgettes was a bit of a chore. Surprisingly tasty cake, though the cake part is not very chocolatey. I used chopped walnuts instead and reduced the sugar, but would make it again.

forgetmenot's picture
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This was a great moist cake and helped use up some courgettes from the garden.we didnt find it too sweet but we also used a stong cocoa and I peeled the courgette. I didnot make the chocolate topping but I think I will next time

kevthekelt's picture

Great recipe but use rapeseed oil not olive oil as it is too strong.

goodwood57's picture

Made this today. I found i had to leave it in the oven for longer than 50 mins,but that could be my oven. Very moist and has gone down well.

wildimo's picture
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Brilliant recipe and so much fun when telling people what was in it after they had come back for seconds! Sugar was ok for me but I was using very rich French cocoa so it needed it. I used 4 small eggs and am going to experiment with a different oil as I felt the olive oil was a bit too strong. I must admit I cannot imagine how anyone could find it too dry - it is the most moist cake imaginable!

wellikin's picture
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This was really good! I reduced the sugar to 300g, and used doves gluten free flour with 2tsp of baking powder rather than the sr flour. Also peeled the courgettes. Was a little put off by all the oil but turned out fine. Had a good game making the kids guess what was in it, and then deciding if it counted as 1 of you 5 a day!

thynk2much's picture
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I found this to be a bit dry.

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