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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HeatherF1971's picture
23rd Sep, 2014
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
23rd Sep, 2014
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
25th Aug, 2014
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.
Miss Piggy
14th Aug, 2014
Wow! This the first time I have made a cake with courgettes and I certainly picked the right recipe to use. I made a few alterations....used x2 loaf tins to bake them in.....reduced sugar to 275g (still plenty sweet enough for me!). It was made with one giant courgette so I peeled and removed seeds as instructed and they have turned out just perfect. Lovely and moist with a great taste of chocolate and mixed spice. Def recommend this recipe and will certainly make again.
6th Aug, 2014
Worst cake I have ever made in 40yrs of baking. Should have trusted my judgement & not put the mixed spice or salt in as could taste both & not nice with chocolate. I will stick to my tried & tested choc cake recipe in future & use courgettes for chutney etc.
3rd Aug, 2014
Only one thing to say about this cake AMAZING
26th Jul, 2014
Amazingly for me my cake looked just like the photo! Really tasty, son had no idea courgettes were involved until I broke the news. My cake took about 20 min longer to cook, but well worth the wait. Lovely served as a dessert with black currants and cream or ice cream. A large moist cake too so you could get at least 12-15 portions. I reduced the sugar to 325g following another comment, works fine!
Mrs D.
24th Feb, 2014
Surprisingly tasty and very quick and easy. Left out the nuts and was still tasty.
23rd Feb, 2014
I was so disappointed with this recipe the sponge was very dry & much too deep I suppose it may help if you cooked it in 2 sandwich tins & used the ganache in the centre & then covered the whole cake in the ganache as well
siobhan cooke
5th Aug, 2014
I was disappointed too ,found it dry and I cut it in half and put the ganache in the centre and the top because I thought the cake was too deep. My husband who loves all things sweet hardly touched it and preferred another recipe I use which isn't as deep and is nice and moist so will be using that recipe in future.


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