Chocolate courgette cake

Chocolate courgette cake

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(110 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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limejuice's picture
27th Aug, 2013
Really good cake.loved all round. Used 85% chocolate, added a little more double cream and icing sugar. I used a thin layer of it and it turned out really effective. Highly recomended cake:-)
18th Aug, 2013
Great cake - kids loved it. Took a bit longer to cook than recipe said. Didn't bother with icing and still very good.
5th Aug, 2013
I used sunflower oil and didnt have any nuts, this cake was delicious, easy to make, a great way to use a few courgettes and you would never know they where in there - they just keep the cake moist and yummy!
9th Jul, 2013
This cake is fantastic and has even won over my partner who has always hated chocolate cake. Definitely 5 star.
9th Feb, 2013
absolutely scrummy - baked as muffins in 25mins - i'll be making another batch very soon!!!
17th Jan, 2013
This is the first time I have felt compelled to leave a comment. This cake is fabulous. I left the nuts out as my son doesn't like them but I don't think it was harmed by doing that. It was so moist and was still moist 3 days later so lasted well...though goodness knows how we managed to control ourselves enough to make it last. Would highly recommend it.
6th Jan, 2013
Anybody got any idea of the Weight Watchers PPoints value for a serving of this cake (1/10)? Thanks :)
18th Nov, 2012
Yummy!!! Great and so quick to make. I stick to the original recipe and didnt bother to much about drying courgettes. Just gave em squezze before adding to the mixture. Used slightly bigger tin, 26 one and replaced extra virgin olive oil with light olive oil. Cake turned out great. Btw, I followed the advice from others and reduced the sugar to 300g. Still sweet enough. Will be making this again. Try yourself.
3rd Nov, 2012
My kids loved it and only way I can get them to eat courgettes!
8th Oct, 2012
I substituted walnuts for hazelnuts and squeezed some of the moisture from the courgettes as the recipe suggests so even with my extremely old oven it only took an extra 10-15 minutes to cook through. It was extremely well received, even after I told my colleagues it was made with courgettes.


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