Chocolate courgette cake

Chocolate courgette cake

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(93 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
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Ingredients

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

    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

    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
    Hazelnuts

    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

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.

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Comments, questions and tips

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llaura
19th Jul, 2017
5.05
This is a great recipe, very quick and very moist
abbiewild
12th Apr, 2017
5.05
So moist, everyone is so surprised when I tell them it's a courgette cake!
Nueces
1st Sep, 2016
5.05
Also I used a marrow instead - squeezed out some water
Nueces
1st Sep, 2016
5.05
This is a fab recipe, the cake is moist and soft, almost like a less indulgent brownie, still very rich and tasty. I didn't wanna use olive oil so I replaced it with coconut oil and turn out brilliant. I also didn't use the icing and I forgot the nuts... I think I'd taste great with vanilla ice cream on the side
mouse38
30th Aug, 2016
2.55
Was expecting something more amazing than it was. It just tasted like a boring and slightly dry chocolate cake - perhaps my courgettes weren't watery enough. Will maybe try again and alter the recipe according to the texture of the veg.
eclectikat
17th Aug, 2016
5.05
This was a big hit. A couple of people said it was their favorite cake ever! I thought it was really nice too. I didn't follow the recipe exactly, it was modified to what I had but I imagine it would be good following the recipe exactly too. I deliberately only used 250g sugar as I don't like very sweet cakes. I used spelt flour as that was what I had, adding baking soda and bicarb of soda to it. For spices I used a generous teaspoon or so of cinnamon, about half a teaspoon ground cardamom and the same of ground ginger. I didn't have vanilla essence. I had almonds which I toasted and chopped instead of the hazelnuts. And I didn't do the topping because it sounded excessive. The cake was delicious and disappeared very quickly indeed! Will make again. Oh it took quite a bit longer to cook as I didn't read the tip about draining the courgette. But well worth the wait!
shona_bryson
28th Jul, 2016
I have a glut of courgettes and a work bake sale so thought why not! I underestimated the quantity of plain chocolate I had so made up the 200g with some chilli chocolate - it really works and I will do it on purpose next time. Best courgette cake I have made so far!
Moofiesmom
4th May, 2016
5.05
This is THE chocolate cake recipe I have been waiting for all my life!! I actually made muffins topped with a vanilla buttercream topping with the mix. I didn't add the hazelnuts and only used 275g of golden caster sugar. These cakes lasted less than a day in our house! The mix made 28 muffins. It is SO moist and unktious - I cannot fault it!
Jules1909
8th Feb, 2016
2.55
Tasted a bit plain. There was something missing, like fruits (cherries or oranges). Would not make it again.
choccie_123
5th Sep, 2015
5.05
Delicious! I looked at other comments and decided not to ice this cake, as that would make it an expensive cake. It was sooo nice just as it was. I could not find toasted hazelnuts so used roasted. Will certainly be making again.

Pages

LauraST
21st Sep, 2014
Can you freeze this cake?
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
Hi there, thanks for the question. Yes, you can freeze the cake uniced. 
HeatherF1971's picture
HeatherF1971
4th Oct, 2014
5.05
Yes you can without the ganache
Kaitlin's
25th Jul, 2014
Can I use half coco powder and half drinking chocolate as I have run out of coco
goodfoodteam's picture
goodfoodteam
4th Aug, 2014
Yes you can, it may be a little sweeter but it will still work, thanks.
elleypelley
19th Feb, 2017
3.8
350g of sugar is far more than needed. I made with 250g sugar and topped with a bitter raw cacao and agave ganache. Made a much less rich and marginally healthier cake.
sue rowe
12th Feb, 2014
Fantastic recipe! But for a change add another tsp of mixed spice and substitute a cupful of sultanas in place of the cocoa - makes a delicious fruit cake!