Chocolate courgette cake

Chocolate courgette cake

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(107 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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31st Jul, 2010
cut down on the sugar as recommended but it took best part of 90 mins to cook, but well worth the effort! please try it yourself. on my favourites list!
31st Jul, 2010
This was easy to make, though grating the courgettes was a bit of a chore. Surprisingly tasty cake, though the cake part is not very chocolatey. I used chopped walnuts instead and reduced the sugar, but would make it again.
30th Jul, 2010
This was a great moist cake and helped use up some courgettes from the garden.we didnt find it too sweet but we also used a stong cocoa and I peeled the courgette. I didnot make the chocolate topping but I think I will next time
29th Jul, 2010
Great recipe but use rapeseed oil not olive oil as it is too strong.
25th Jul, 2010
Made this today. I found i had to leave it in the oven for longer than 50 mins,but that could be my oven. Very moist and has gone down well.
19th Jul, 2010
Brilliant recipe and so much fun when telling people what was in it after they had come back for seconds! Sugar was ok for me but I was using very rich French cocoa so it needed it. I used 4 small eggs and am going to experiment with a different oil as I felt the olive oil was a bit too strong. I must admit I cannot imagine how anyone could find it too dry - it is the most moist cake imaginable!
19th Jul, 2010
This was really good! I reduced the sugar to 300g, and used doves gluten free flour with 2tsp of baking powder rather than the sr flour. Also peeled the courgettes. Was a little put off by all the oil but turned out fine. Had a good game making the kids guess what was in it, and then deciding if it counted as 1 of you 5 a day!
9th Jul, 2010
I found this to be a bit dry.
8th Jul, 2010
When I made this cake I asked my family what the secret ingredinent was - my son said "it is made with love because you aways add a little love to your cooking"! Seriously though, it was really easy to make and although we didn't find it too sweet there was a lot of sugar in the recipe. I may leave out the hazelnuts next time as I think they added a bit of a twang but my husband liked the added texture. The icing, however, was luscious! A definite recipe to bookmark for future use.
30th Jun, 2010
This was a lovely cake but far too sweet. The second time I made it I reduced the sugar to 325g and it was fantastic.


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