Chocolate courgette cake

Chocolate courgette cake

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(112 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 cucurbit, 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

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

  • 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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30th Aug, 2016
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.
17th Aug, 2016
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!
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!
4th May, 2016
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!
8th Feb, 2016
Tasted a bit plain. There was something missing, like fruits (cherries or oranges). Would not make it again.
5th Sep, 2015
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.
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!!!!:-):-):-):-):-):-):-)
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!
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!
23rd Jul, 2015
Gluten free!! I just made 2 of these cakes both gluten free with 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.


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