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- Dish type
- Vegetable cakes
- Courgette cake
Excess courgettes on my allotment forced me to try other methods of using them up - it came to the stage of even friends were refusing to take them off our hands! This recipe is a great way of getting kids to eat more vegetables and children seem to love it.
Leicestershire, England, UK
159 people made this
- 120g butter (softened)
- 125ml sunflower oil
- 100g caster sugar
- 200g soft brown sugar
- 3 eggs, beaten
- 130ml milk
- 350g plain flour
- 2 tsp baking powder
- 4 tbsp cocoa
- 450g courgettes, peeled and grated finely
- 1 tsp vanilla
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Line a 20x35cm baking tray with baking parchment and set the oven to 190 C / Gas mark 5.
- 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.
- Sift the dry ingredients together and fold into the mixture. Stir in grated and peeled courgettes, vanilla and spoon into tin. Bake for 35 to 45 minutes.
- Cut into squares whilst still warm.
Pumpkin or squash can be substituted in the same quantities for courgettes.
Reviews & ratingsAverage global rating:(20)
Reviews in English (23)
Used different ingredients.I added 1 teaspoon of mixed spice which added a lovely warmth to taste-03 Sep 2010
This cake was delicious.. Didnt tell my teenage sons or their girlfriends what was in it & all tucked in!! So moist & stays fresh for days in air tight tin. I added 1tsp of mixed spice too-03 Sep 2010
Altered ingredient amounts.I put icing sugar with cocoa and mixed with water to make a chocolatey icing, adding to the sweet appeal for my children!-04 Oct 2009
Best Chocolate Courgette Cake Recipe. Ever. Fact. Sunday Baking
Courgettes in chocolate cake. I know. It’s weird. In fact, my children think it’s a frankly horrific suggestion.
And the echoes of joy as the experience of this moist, dense, rich-yet-light chocolate cake hit their brains was enough to tell that hiding green vegetables in delicious cake can only ever be a Very Good Thing.
This is by far and away the very best chocolate cake I have EVER made. Ever.
And it’s so dead simple to make, too.
Go on, try it – you’ll never regret it.
And just trust me on the courgette thing.
- 250g Plain Flour
- 375g Caster Sugar (though I frequently use granulated, which works just fine)
- 65g cocoa powder (the better the cocoa, the better your cake)
- 2tsp bicarb of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1tsp ground cinnamon
- 1tsp mixed spice
- 4 eggs
- 350ml melted butter (vegetable oil is easier, and works perfectly, I just prefer butter)
- 400g courgettes (usually two I just use up all of the two as long as they’re approx the right weight), grated.
- optional – 90g chopped nuts. Walnuts and hazelnuts are equally as delicious, but if you don’t have any it works beautifully without as well.
- Preheat oven to 180 C / Gas 4. Grease and either line or flour a 20x30cm baking tin (I use a small roasting tin).
- In a mixing bowl combine all the dry ingredients – flour, sugar, bicarb & baking soda, salt and spices. Mix well.
- In a measuring jug melt your butter (or simply measure your veg oil), then add the eggs and beat with a fork to combine.
- Add the eggs/oil mix to the dry ingredients, and beat until well mixed.
- Add the grated courgettes (and the nuts if using) and fold in well until the whole mix is combined, gloopy and very very chocolatey-looking.
- Pour the mix into the prepared tin, and bake for 50 minutes (check it doesn’t need an extra 10 minutes 50 is plenty for a fan oven)
- Leave to stand for ten minutes, run a spatula around the edges to loosen the sides, then tip onto a cooling tray.
- You can ice at this stage, but we find it’s perfect without.
- Slice into squares (makes 24), and store in a tin (delicious with morning coffee, afternoon tea… or in bowls with custard on top…)
A 70's child, I’ve been married for a Very Long Time, and appear to have made four children, and collected one large and useless dog along the way. I work, I have four children, I have a dog… ergo, I do not do dusting or ironing. I began LittleStuff back in (gulp) 2004. I like huge mugs of tea. And Coffee. And Cake. And a steaming cone of crispy fresh fluffy chips, smothered in salt and vinegar. #healthyeater When I grow up I am going to be quietly graceful, organised and wear lipstick every day. In the meantime I *may* have a slight butterfly-brain issue.
Chocolate Courgette Cake
• 3 small courgettes (around 325g), finely grated
• 1 tbsp black treacle (molasses)
1. Preheat your oven to 160C (fan)/ 180C. Lightly toast your hazelnuts before roughly chopping them. Combine the flour, cocoa powder and sugar in a large mixing bowl, before mixing in the oil, treacle, eggs and hazelnuts. Finally, stir in the courgettes and pour into a lined baking tin.
2. Bake the cake for around 50 minutes – until a knife comes out clean when inserted. Leave to cool for ten minutes until turning out onto a wire rack.
3. To make the ganache, melt your chocolate gently in a bain marie. Set to one side for a minute or two before whisking in your sour cream. Spread the ganache over the cooled cake.
Cost: Though decadent in quality, this simple and understated chocolate courgette cake is relatively cost-effective at around £4.
Chocolate & courgette cake
I have been at Fisher & Paykel for over 2 years now. I am one of seven industrial designers here in the studio in Auckland, and one of just two females. Simone is my female counterpart and the only designer to contribute a recipe to this month’s theme, Office Favourites (the boys were nothing short of vague when I enquired as to the whereabouts of their recipe submissions!).
Simone grew up in Queenstown in the South Island of New Zealand. She has shared stories with me of her childhood, of her parent’s aspirations to live a self-sustainable lifestyle on 10 acres of land 20 minutes from the heart of Queenstown. I am in awe of these stories, partly because they are so far from the childhood I experienced being raised in the city, but also because they are so compelling and so beautifully told that I can almost taste the juicy redcurrants and smell the earthy farm air as she paints a picture of her childhood for me. She has told me of the orchid and the vegetable gardens, the chickens and the geese, the goats, sheep, pigs and cows and of how she too had a part to play come time to slaughter the animals for meat. What better way to understand the journey an animal takes from the paddock to the table and to learn which fruit and vegetables are best suited to the climate and the seasons.
I could share many more of Simone’s stories but I think I might save them for another post and instead let her introduce her delicious courgette and chocolate cake recipe.
I have a friend who hates courgette, yet she never says no to a piece of this cake. Do not be nervous about the odd combination, the courgette doesn’t really contribute a vegetable flavour instead it balances the rich chocolate and gives a lightness that a lot of dense chocolate cakes lack. It is important to chop the courgette into pieces rather than grating it. We attempted this once but it just turned the cake into a soggy mess.
Gluten-free chocolate courgette cake recipe
I first read about this cake in the New Zealand gardener “garden diary 2010”. Christchurch gardener Andrea Hawkes had one of her favourite seasonal chocolate cake recipes featured in it with grated courgette. It sounded interesting and such a great way to use up what is always a ridiculously large crop. My sister made it last year and I vowed to convert it to gluten-free so I too could eat it. Here I have also cut the sugar content by a third, with no noticeable difference in flavour or texture, so now the cake could almost be called a health food… if it weren’t for all that chocolate on top!
chocolate courgette cake recipe
This cake does contain butter and yoghurt as we now tolerate these. But if you are strictly dairy-free, try substituting dairy-free margarine and soy yoghurt. Also make sure your chocolate is dairy-free. (Most good quality dark chocolates are) If you eat wheat, you can simply use 2 1/2 cups plain wheat flour in place of the almond meal, brown rice and potato flours. Serves 12.
125g butter, softened
1 cup (200g) light muscovado sugar (or use soft brown sugar)
3/4 cup (75g) ground almonds (almond meal)
1 teaspoon natural vanilla essence
1/2 cup (120g) natural plain yoghurt
1 1/4 cup (150g) brown rice flour
1/2 cup (75g) potato starch (known as potato flour in NZ)
1/4 cup (40g) cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1/4 teaspoon fine sea salt
3 cups (375g) grated courgette (zucchini)
100g dark chocolate, roughly chopped
Preheat oven to 170 C/ 338 F. Grease and line a 9 inch/22cm spring form cake tin.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time beating well between additions. Add vanilla, yoghurt and ground almonds and mix well. Sift the dry ingredients and mix in with the grated courgette. Spoon into greased tin and sprinkle with the chopped chocolate. Bake for 45-50 minutes or until the centre feels firm and a skewer comes out clean. Cool in the tin for 10-15 minutes then transfer to a wire cooling rack to cool completely. Serve as is, or ice with chocolate icing.
Zucchini Chocolate Cake
0 hour 0 hour
115g butter or soft margarine
1/2 cup vegetable oil
1 ¾ cups Chelsea White Sugar
1/2 cup milk
1 tsp vanilla essence
2 c self raising flour
½ tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
4 Tbsp cocoa
2 1/2 cups grated zucchini
1/4 cup ground walnuts
¼ c dark chocolate chips
Preheat the oven to 165 degrees C.
Cream butter, oil and sugar.
Add eggs, milk and vanilla, and beat well.
In a separate bowl, sift dry ingredients together. Blend the dry ingredients into the butter mixture. Add the grated zucchini and mix well.
Spread the batter into the prepared cake tin. Sprinkle the top with the walnuts and chocolate chips.
Bake in the preheated oven for 45 minutes.
Chocolate Zucchini Cake
You'd never know there's zucchini in this ultra-moist, rich chocolate cake.
- 8 tablespoons (113g) unsalted butter, softened
- 1/2 cup (99g) vegetable oil
- 1 3/4 cups (347g) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (113g) sour cream, buttermilk, or yogurt, at room temperature
- 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (64g) unsweetened cocoa, Dutch-process or natural
- 2 teaspoons espresso powder, optional but tasty
- 3 cups (363g to 450g) shredded zucchini (about one 10" zucchini)*
- 1/2 cup (85g) chocolate chips
Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
Stir in the sour cream, buttermilk, or yogurt alternately with the flour.
Perfect your technique
What to do with all your zucchini
Add the cocoa and espresso powder, mixing until smooth.
Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.
To ice the cake, slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.
Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
Chocolate Courgette Cake (Chocolate Zucchini Cake)
This super easy and "not so good for you" Chocolate Courgette Cake is super moist, fudgy & oh so chocolatey. It's a chocolate cake with a difference and with added veggie goodness that will surprise the biggest sceptics. No taste of courgette (zucchini) at all, just pure chocolate heaven!
I must warn you from the start, this chocolate courgette cake recipe is not even remotely healthy, sorry. Ok, it does contain a vegetable plus substantial amount of good quality dark chocolate so maybe a bit. Ok, let's say a bit!
What it is for sure though, it is super moist, fudgy and oh so chocolatey! This really is one of the best chocolate cakes I have ever eaten! As far as courgette (zucchini) is concerned you REALLY cannot taste it! Yes it's there (lots and lots of it) and it provides goodness (of course!) and moisture but that's it. All you can taste is gorgeous chocolate! That's what it's all about!
Useful tips when baking Chocolate Courgette Cake!
- There is no need to peel courgette (zucchini) before grating. However if you are using overgrown specimen you might want to scoop out and discard the seeds. You won't have to do this when using young vegetables. To grate I use coarse side on a standard box grater.
- Courgette (zucchini) contains a lot of water so once grated pop it onto a sieve over the sink and try to squeeze as much liquid out of it as possible. Alternatively, you can use clean tea towel or a muslin cloth to squeeze the liquid out.
- Make sure you start checking on your cake about 10 minutes before the end of recommended baking time. Baking time will be strictly related to the size of your tin. Do your first skewer test and if not clean, give your cake another 5-10 min and check again. Repeat if necessary. If you are using similar cake size to mine (24-25 cm round springform tin), it should take approx 50-55 min for the cake to be ready.
- When you start adding dry ingredients alternating with yogurt/sour cream, make sure you ONLY mix until the ingredients are incorporated. DO NOT overmix as this will result in a denser cake.
How to make Chocolate Courgette Cake
- All the ingredients should be at room temperature. Sieve flour, salt, cocoa powder, baking powder and baking soda and put aside. Instead of sieving your dry ingredient you might want to use my little hack and give them a mix with a whisk (yes your regular kitchen balloon whisk). This will aerate all of your dry ingredients and get rid of any lumps.
- Put butter and sugar in a large bowl or bowl of your standing mixer and mix together until light and fluffy (use paddle attachment on your standing mixer or a hand blender). Add eggs one at a time and continue mixing. Gradually add oil and vanilla.
- Add sieved dry ingredients in three parts alternating with sour cream/yogurt. Mix only until all the ingredients are incorporated, do not over mix. Add courgette (zucchini) and chocolate chips and fold them in gently.
- Put the mixture in a baking tin lined with baking paper and bake for approx 50-55 mins at 160C/320F/Gas Mark 3 until the skewer inserted into centre comes out clean. Take the cake out of the oven and let it cool before spreading chocolate ganache.
- To make ganache, put butter and chopped dark chocolate in a pan on low heat and mix until melted and combined. Cool slightly, spread onto your cake and enjoy!
Chocolate Courgette Cake - Storing & Freezing
This delicious cake can be kept at room temperature in airtight container for 2-3 days or up to 5 days in the fridge. If storing in the fridge bring it to room temperature before serving.
You can freeze the cake including ganache for up to 4 months but make sure that the ganache is well set first. It would be best if you pop it in the fridge first to firm up as it will make easier to wrap the cake in preparation for freezing. Make sure you wrap the cake tightly in cling film and aluminium foil or alternatively pop cling film wrapped cake into plastic container. Defrost at room temperature.
Have you tried my Chocolate Courget te Cake?
Please leave a comment to let me know what you thought, share your tips, tricks etc. If you have any questions, feel free to ask away too and I'll try and respond as soon as I can.
If you’ve made this recipe please rate it too! Thank you in advance!
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- 250g plain flour [UK 9oz / US 2 cups]
- 350g caster sugar [UK 12oz / US 1 ½ cup]
- 85g cocoa powder [UK 3oz / US 3/4 cup]
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125ml vegetable oil [UK 4 ½ fl oz / US 1/2 cup]
- 2 tsp vanilla extract
- 250g grated courgettes [9oz]
- 300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]
- 375g icing sugar [UK 13oz / US 3 cups]
- 1 ½ tbsp cocoa powder
- 75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]
- 4 ½ tbsp boiling water
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease 2 x 23cm / 9in non-stick spring form cake pans with dairy free butter. Line bottoms of cake pans with greaseproof paper.
- In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.
- Add almond milk, vanilla extract and vegetable oil. Mix well.
- Add grated courgettes and mix until all is well combined.
- Divide the mixture evenly between the two cake tins.
- Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.
- Once you are ready to ice the cake, prepare the chocolate icing. In a bowl, melt 75g of dairy free butter with the boiling water. In a separate bowl, mix together the icing sugar with 1 1/2 tbsp sieved cocoa powder. Add the melted butter to the sugar mixture. Blend well until you have a smooth icing.
- Assemble the cake by placing one cake on a serving plate (having carefully removed the baking sheet). Spread some chocolate icing over the first cake then top with the other cake (from which you will also have carefully removed the baking sheet). Ice the cake all over with the chocolate icing with a palette knife. So it does not get too messy you can place some long strips of baking sheet around the edges of the cake while you ice it. Leave to icing to set (around 20 mins).
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Chocolate Zucchini Cake Recipe
It’s amazing that most of the zucchini bread and cake recipes I find have between 1-2 cups of oil, and at least 1 1/2 -2 cups of sugar! I promise your zucchini treats don’t need to be so rich! In fact, the less sugar you can get away with, the more your kids will learn to love more natural flavors, and not artificial-super-charged sweetness.
So, for todays post, I wanted to combine these fun pans I just inherited from my grandma:
Plus, these oversized zucchini I found in the garden.
And we ended up with some tasty Chocolate Zucchini Bundt Cake!
Erica took my 3 year old nephew on a backyard picnic to eat it, under a very pink umbrella.
The key to quick breads is to NOT over mix!! I can not stress this step enough. The only way to ensure the ingredients are properly combined, is to mix dry and wet ingredients separately, so they can be folded into each other with minimal mixing.
Our recipe we use for this delicious- somewhat healthy- cake is:
- 1 cup Wheat Flour
- 1 cup white flour
- 1/4 cup 100% cocoa powder, unsweetened
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Large eggs
- 1/2 sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup oil (coconut oil melted or grapeseed oil)
- 1 tsp vanilla
- 3 cups shredded zucchini.
With the wet ingredients mixed, and the dry mixed in a separate bowl, combined them just till moistened.
Then, pour batter into two well greased loaf pans, or one large bundt pan. Bake at 325 for 45-60 minutes, depending on how small your pans are. Check for doneness by inserting a toothpick or knife and if it comes out clean, it is done.
If this cake isn’t sweet enough for your family, you can always add a sugar glaze by using 1 cup powdered sugar, and 2 tsp of milk (maybe 3 tsp until it is wet enough to drizzle)
Why include Zucchini in your families diet. World’s Healthiest Foods states:
Recent research has shown that the polysaccharides in summer squash include an unusual amount of pectin – a specially structured polysaccharide that often include special chains of D-galacturonic acid called homogalacturonan. It’s this unique polysaccharide composition in summer squash that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. We expect to see future studies on humans confirming these same types of benefits from consumption of summer squash.
In real words: Even though zucchini is 85% carbohydrate, it does not raise blood sugar the way a food (junk food) with a similar composition would.