Chocolate Courgette Cake Recipe

Chocolate Courgette Cake

Chocolate Courgette Cake Recipe Submitted by Jennifer

Ingredients for Chocolate Courgette Cake:

  • 120g butter (softened)
  • 125 ml sunflower oil
  • 100g castor sugar
  • 200g soft brown sugar
  • 3 eggs, beaten
  • 130 ml milk
  • 350g plain flour
  • 2 tsp baking powder
  • 4 tbs cocoa
  • 450 g courgettes, peeled and grated finely
  • 1 tsp vanilla

Instructions for Chocolate Courgette Cake:

  1. Line a 20 x 35 cm baking tray with baking paper and set oven to 190deg C/350 deg F.
  2. Mix the butter, oil and both sugars together until light and fluffy.  Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
  3. Sift the dry ingredients together and fold into the mixture.  Stir in grated and peeled courgettes, vanilla and spoon into tin.  Bake for 35-45 mins.
  4. Cut into squares whilst still warm.

This Chocolate Courgette Cake is a good recipe for getting children to eat some courgettes.

Posted in Vegetable Recipes, Vegetarian Recipes, Cakes & Tarts, Courgette, All Recipes
11 comments on “Chocolate Courgette Cake Recipe
  1. Hilary says:

    You should try this one. We did with the glut of courgettes from our allotment. It is deliciously moist and chocolatey – just the way chocolate cake should be. I have been looking for just such a recipe as a lot of chocolate cakes are very dry.

  2. Sarah says:

    Worth trying just for the entertainment of getting your office guessing whats in it!
    I substituted 150 grams of nutella for the oil and also used kitchen towel to reduce the moisture of the courgettes as my first effort was a bit soggy.
    It also makes a fantastic dinner party pudding served hot with either custard or ice cream-very similar to sticky toffee pudding especially with a blob of nutella melted over it!

  3. Dharmaflyer says:

    I have an abundance of courgettes this year and therefore am trying out lots of receipies at the moment. so far this has to be my favorite mainly because it is the first time my children have eaten courgettes without a grumble! Like Sarah I mopped up some of the excess fluid from the courgettes with a clean t-towel and used wholemeal plain flour as the wheat abosorbs the moisture. The end result was terrific with plenty left over to make a small loaf tin sized cake which has gone in the freezer for our forthcoming camping trip. Let’s hope I can resist the temptation to eat it.

  4. Alexandra says:

    Thanks for this fantastic recipe. I have a glut of golden courgettes they worked well in this. I didn’t bother to peel them & it turned out fine. I also wring the grated courgette in a clean tea towel. I tweaked it for a special ocassion using a frosting – cream cheese with sifted icing sugar & cocoa – a smattering of dark chocolate curls, then dusted the top with more cocoa. Delicious! I would have tried adding some orange essence to the frosting if I’d had any in the cupboard, think it would work well with the dark choc. It has kept in a tupperware in the fridge for 5 days (though it’s not often around that long!), tastes as lovely & moist on day 5 as it did on day 1! Another one in the oven as I type…..

  5. Karen says:

    What a delicious recipe – making it today for the second day in a row – as yesterdays went way too fast! Having it for pudding tonight with custard YUM!!! Well worth the try!

  6. Sarah says:

    I made it but as a gluten free recipe. I substitued flour for sr gluten free flour and added 2 tsp of gf baking powder and 1 tsp of xanthan gum. After I grated my courgettes I put them in a sieve/colander to drain to take out some of the liquid before I put into the mixture. What it tastes like I have no idea, but i’ts in baking at the moment. I have a friend coming for tea later and she is celiac so will write a further post after we have tried it!

  7. Mary says:

    What a great recipe! I made it yesterday and the kids wolfed it down – I still haven’t told them the “secret” ingredient in case they decide they don’t like it! My husband took some to work and they all had fun guessing what was in it but it went down a treat. Shall definitely make it again.

  8. goose says:

    Tested it for the first time today on hubby and parents (just in case is was a disaster….lol). Even though my hubby initially said he wouldn’t touch it if there were vegetables in ‘a cake’, he ate the cake and his words! He absolutely loved it, as did my parents. I may try the nutella thing too, sounds great.

    We don’t normally ‘do’ desserts, but I will definitely add this one to the list when i have guests.

  9. Hester says:

    Wow. This is the lightest, moistest, fluffiest chocolate cake that I have ever made. The combination of oil and butter works extremely well. I am not sure the milk is necessary – my mixture curdled after putting this in (although all was well again once the flour was mixed in) and I will probably try it without next time. I got rid of a lot of liquid from the courgettes using a clean tea towel. Also the mixture looked a little anaemic so I put another 2-3 tablespoons of cocoa powder in which didn’t do it any harm whatsoever. I am throwing a garden party later in the year and will most definitely be featuring this cake – probably with a large amount of chocolate fudge icing. Lovely.

  10. phill says:

    Just made this as I have a glut of courgettes, it made the baking tray and 6 little muffins. The kids had a muffin and loved it – even took the others out to there friends who ate them with no complaints. I’ll be doing this recipe again.

  11. Graciegran says:

    Lovely cake, warm with ice cream a definite success. One to make again and again.

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