Chocolate courgette cake

Chocolate courgette cake

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(95 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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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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.
happybakingcat4
26th Aug, 2015
I absolutely loved this cake, it is moist, and chocolatey, and I don't like courgettes, so I was overjoyed to find that I couldn't taste them! It went down amazingly with my parents, and I am definitely going to be making it again! For the icing I didn't have any cream, so I just made a simple chocolate water icing with was still delish! It is a massive cake which is great for my cake loving family! I give it 10 out of 10!!!!:-):-):-):-):-):-):-)
lucinda0607
10th Aug, 2015
I made this cake this weekend and I have to say it has surprised me with how nice it is! It is not a super chocolatey flavour, but it is still good. The cake I made took well over an hour to cook - this perhaps could have been remedied by squeezing more water out of the courgettes. Will def try again though!
pwincessp19
2nd Aug, 2015
Made this recipe as cupcakes today and so impressed! I subbed coconut oil for the olive oil, reduced the sugar as others had suggested, added choice chips instead of nuts as didn't have any and added almond essence instead of the vanilla. They are utterly delicious and can't wait for my colleagues to try them tomorrow! Very easy recipe, definitely make again!
Thormama
23rd Jul, 2015
Gluten free!! I just made 2 of these cakes both gluten free with http://www.artofglutenfreebaking.com/2012/06/self-rising-flour-gluten-free/ this flour recipe. I used the same amount of flour. One was also vegan made with egg replacer and the other I used eggs. Both cakes turned out beautifully with the courgettes (Zucchini :) from our garden.
bloghopper
8th Oct, 2014
Delicious cake! Followed the recipe exactly and found it needed 55 minutes in the oven. Brought it into work, where it served more than 12. Pleased to see it's freezable pre-topping too. I've made chocolate and courgette cake before, but much preferred this as the toasted hazelnuts gave it a better taste and less claggy texture.
HeatherF1971's picture
HeatherF1971
23rd Sep, 2014
5.05
Now making my second one! First one managed to last 4 days! Surprisingly. I actually prefer without ganache; just simply a cup of tea. For extra indulgence I have with cream! Love this cake!
HeatherF1971's picture
HeatherF1971
23rd Sep, 2014
5.05
Loved by everyone! Even hubby who does not like courgettes! I had a square one and then after gazing at it all night hubby said to turn into a round and the corners would be breakfast cake! His theory being its vegetables so its one of his five a day!! So even before its been iced at least half had gone! Success . mine was cooked at exactly 46 mins but as I said I used a 23cms square tin so probably wasn't as deep as a round one would have been! Lovely as well without icing and a bit of cream!
lornamcinnes's picture
lornamcinnes
25th Aug, 2014
5.05
I was a bit unsure about this as I've had courgette cake before that I didn't particularly like, but after reading the positive comments I thought I'd give it a go. I used less sugar and less oil than in the recipe, as well as omitting the salt and adding a bit of cinnamon, but the end result was wonderful. Next time I think I might try it with a different nut, although I must admit I liked the hazelnuts.

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