Chocolate courgette cake

Chocolate courgette cake

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(92 ratings)

Prep: 10 mins Cook: 1 hr


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



    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)



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

  • 140g toasted hazelnut, roughly chopped



    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


  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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sllyst's picture
8th Sep, 2013
Made this with courgettes from my garden. I'm not sure if its because they were so fresh but they didn't give off much moisture so I've had the opposite problem of some and had a dry cake. The spice was nice but I used less sugar after reading comments but for me, it needs all the sugar. Not the recipes fault for the issues so still 4 stars, will try again but add the sugar and milk or orange juice if the mix looks too dry. Chocolate chips would also have improved it weigh some texture.
5th Sep, 2013
Oh just to add to my previous comment.. I actually made this cake in two shallow tins, rather than one deep one.. So it had a chocolate icing filling, and topping.. Which went down very well.. "Enjoy" :-)
5th Sep, 2013
I've made this cake this week. And I must say, I'm thoroughly impressed. It's delicious.. And is a very helpful way to use up some of the courgettes, which can be abundant little devils!! I find the cake to be not to sweet and the texture is not to heavy, and pleasantly moist. It's a winner in my book. And the way it's vanishing quickly from my cake box is all the proof I need..!! Give it a go, it's very Moorish!
2nd Sep, 2013
Nom nom nom
limejuice's picture
27th Aug, 2013
Really good cake.loved all round. Used 85% chocolate, added a little more double cream and icing sugar. I used a thin layer of it and it turned out really effective. Highly recomended cake:-)
18th Aug, 2013
Great cake - kids loved it. Took a bit longer to cook than recipe said. Didn't bother with icing and still very good.
5th Aug, 2013
I used sunflower oil and didnt have any nuts, this cake was delicious, easy to make, a great way to use a few courgettes and you would never know they where in there - they just keep the cake moist and yummy!
9th Jul, 2013
This cake is fantastic and has even won over my partner who has always hated chocolate cake. Definitely 5 star.
9th Feb, 2013
absolutely scrummy - baked as muffins in 25mins - i'll be making another batch very soon!!!
17th Jan, 2013
This is the first time I have felt compelled to leave a comment. This cake is fabulous. I left the nuts out as my son doesn't like them but I don't think it was harmed by doing that. It was so moist and was still moist 3 days later so lasted well...though goodness knows how we managed to control ourselves enough to make it last. Would highly recommend it.


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