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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22nd Aug, 2012
Mine had a very strange taste and texture. It wasn't necessarily bad, though. The ganache helped a lot. I wish I had split and filled the cake with ganache.
18th Aug, 2012
so far so good, mine is in the oven at the minute, didnt quite have 500ml of grated courgette only had 400ml, so hoping that should be ok. didnt bother to roast the hazelnuts, just gave them a good pounding. put mine into two separate 9inch tins (sandwich) so will keep eye on them, i would give this 5 star for ease of method, so straight forward you cant go wrong.
9th Aug, 2012
cut the sugar to 250g with sunflower oil and walnuts. made it like a zucchini bread without the frosting. very dense and tasty. great subtle chocolate flavor with the cocoa. baked 1 hour. pressed the water out of the courgette; was good recommendation.
21st Jun, 2012
Took a lot longer to cook and people could tell there was something 'weird' in there. Not bad but probably wouldn't cook it again unless I really need to get rid of some courgettes.
17th Jun, 2012
It was an odd taste abit like marmite you like it or you dont.It grew on me,I found it was nicer the next day.But the rest of the family were un sure.
11th Jun, 2012
Best chocolate cake I have made yet. Made it a number of times. Great for using up courgettes from the garden during summer!!!!
19th May, 2012
I made this one twice this week, using gluten free flour and normal flour, and it is one of the most moist cakes i have ever made. I found the chocloate icing a bit too rich for me so am going to use the topping from the carrot cake next time i bake it ( probably tomorrow ) The kids absolutely adored this cake, and maybe i will try making it with beetroot at some point.
17th May, 2012
Outside of cake turned out really hard and inside was too stodgy
7th Mar, 2012
I've made this cake several times now, it's super good. It has won me points with my father-in-law ;-) I think I will try maidinfrances suggestion next and add orange peel and orange liquer, that sounds great too! Thanks
18th Feb, 2012
This cake is easy to make and tastes really nice. I used walnuts instead of hazelnuts as I didn't have any in the cupboard but I think it worked well anyway. I was worried that it may be a little dry but it wasn't and the icing gives it that extra something. :)


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