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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Fattiebumbum83's picture
5th Nov, 2013
Took 50 mins to bake rose lovely, didn't use nut will make again.
23rd Oct, 2013
brilliant recipe. Went down really well with my new landlord and his partner and was a great way to use up an overgrown courgette which was struggling to find a home. cake came out wonderfully moist even when I was worried I had overcooked it. I think the mixed spice helped intensify the chocolate-e-ness and the hazelnuts added a nice texture - good good good :)
20th Oct, 2013
This cake was lovely will make again, don't be shy give it a try you will not be sorry.
13th Oct, 2013
This was a really good recipe, followed it almost to the letter and it came out perfectly. It rose brilliantly in a deep tin, however it needed longer than stated in the oven- about 60 mins did the trick. I also reduced the amount of sugar after reading other comments to 325g, still a perfectly sweet cake but not to sweet. I couldn't taste any courgette, and fooled a courgette hater in the process!
28th Sep, 2013
Lovely recipe went down well at work. I worried I had over squeezed the courgettes because the mixture was quite dry but it worked a treat. Everyone commented how nice it was and even those that went errr were soon converted. Will make one to freeze now.
23rd Sep, 2013
This is probably my favourite cake I've ever made! It's really moist and my kids had no idea it had courgettes in. I've made 4 now (!) and each time it has took a bit longer to cook than the recipe says and I've also slightly adjusted a few things... The first cake was made to the exact recipe and was fab, the 2nd, 3rd and 4th was made with only 250g of sugar as 375g seemed a little excessive and it tasted just as great. The 3rd time I put just a slightly bit more than 500ml courgette (maybe 600ml) but it took considerably longer to cook so stick to 500ml and finally the most recent one I didn't quite have enough cocoa powder so only used 40g and again it was just as good so quite a versatile cake and adjustable. I have 2 in the oven now, with the intension of freezing 1 to see how it turns out. Enjoy!
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


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