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Courgette Chocolate Cake

Courgette Chocolate Cake

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Shredded courgette (zucchini) keeps cake moist without affecting the flavor. Sprinkle the top with chocolate chips and nuts, or frost it.MORE+LESS-

1 3/4

cups german chocolate cake mix with pudding (from 18.25-oz box)


cup shredded unpeeled zucchini (about 1 medium)


teaspoon ground cinnamon


teaspoon ground cloves


tablespoons vegetable oil


cup miniature semisweet chocolate chips

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  • 1

    Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round cake pan with baking spray with flour.

  • 2

    In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips, or if icing is your thing,

  • 3

    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

No nutrition information available for this recipe

  • 150 g courgettes
  • 75 g Doves Farm Organic Coconut Flour
  • 3 tbsp cocoa
  • 1 tsp baking powder
  • ½ tsp xanthan gum
  • ¼ tsp coffee powder
  • 3 tbsp caster sugar or xylitol
  • 2 eggs
  • 75 g oil
  • 2 tsp vanilla extract
  • oil, for tin
  • 50 g plain chocolate
  • 50 ml double cream

Coconut Chocolate Courgette Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 15cm/6&rdquo deep, round, loose bottom cake tin or insert a baking liner.
  3. Finely grate the courgette into a sieve and leave it in the sink to drain off excess liquid.
  4. Measure the coconut flour, cocoa, baking powder, xanthan gum and coffee powder into a bowl, stir to combine and sieve into a mixing bowl.
  5. Add the sugar or xylitol and stir to combine.
  6. Break the eggs into another mixing bowl and beat well.
  7. Add the oil and vanilla extract and beat again.
  8. Squeeze the courgette to expel excess water, add the pulp to the bowl and mix well.
  9. Add the prepared coconut flour blend to the bowl and stir to combine.
  10. Tip the mixture into the prepared tin and smooth the top
  11. Bake for 45 minutes.
  12. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
  1. Break the chocolate into small pieces.
  2. Heat the cream until bubbles just start to appear then remove from the heat.
  3. Add the chocolate pieces to the cream and stir gently.
  4. Spread the topping over the top and sides of the cold cake.


Cooking time

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Essential kit

Preheat the oven to 180°C/350°F/gas 4.

Wash the courgettes and grate them into the centre of a clean tea-towel. Wring out as much moisture as you can over the sink – they hold a lot and you don’t want to end up with mush instead of cake.

Grease a loaf tin. Grate the chocolate, if using. Grate the zest from the lime.

Put the flour, cocoa powder or grated chocolate, lime zest, sugar and a pinch of salt into a large mixing bowl. Mix thoroughly.

Make a well in the centre of the dry ingredients and pour in the oil. Add the courgettes and crack in the eggs. Stir well to combine, then pour the mixture into the loaf tin. Bake for 40 minutes or until a knife inserted in the middle comes out clean.

Tip: If you fancy a variation, try adding a selection of chopped nuts or dust with icing sugar and grated lime zest.

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 (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!

  1. 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.
  2. 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.
  3. 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.
  4. 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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If you&rsquore as obsessed with chocolate as I am, then you&rsquoll definitely want to try my other chocolate cake recipes. My low carb chocolate cake recipe is a four layer chocolate cake with a sugar free buttercream frosting filled with raspberries. These chocolate cake bars are made with psyllium so they hold very well and don&rsquot break apart easily.

For a coffee and chocolate flavored dessert, my authentic tiramisu is the one recipe to try!

If you don&rsquot want to invest in making a whole cake, I recommend making my keto chocolate mug cake recipe as it will satisfy all of your dessert cravings in one serving!

Chocolate Zucchini Cake Recipe

An American friend once explained to me that nobody ever locks their car in her small town… except when it’s zucchini season. Leave your door unlocked then, and you risk coming back to find a crate of zucchini left on your passenger seat.

You see, zucchini plants grow with supernatural vigor, and when harvest season comes around, gardeners are overloaded with their crop, so they’re desperately seeking ways to use it productively.

Chocolate & Zucchini Cake To The Rescue!

And one of the popular uses of a zucchini glut — aside from abandoning it on the steps of the church — is baking quick breads and cakes, including chocolate and zucchini cake, because everything tastes better with chocolate, even zucchini.

I myself did not pick the name of my blog in reference to this cake: I chose it to illustrate the two sides of my culinary personality, my love of fresh, seasonal produce as well as my appreciation for desserts. But knowing about this zucchini baking tradition, I couldn’t not have a Chocolate & Zucchini Cake in my repertoire.

I am not a gardener myself, so I just get my zucchini from the greenmarket, and over the years and the batches, I have tweaked my Chocolate & Zucchini Cake recipe to get it just right for my taste.

It produces a delightfully fluffy cake with a crisp outer crust. The advantage of using grated zucchini in the batter is that it provides extra moisture, allowing you to reduce the overall amount of butter — not that there’s anything wrong with butter, but this cake feels less heavy than most. And there is no way anyone can taste the zucchini in there, as the strands meld with the batter and disappear.

In addition to being a deep and beautiful shade of brown, this chocolate zucchini cake has a voluptuous chocolate flavor. We can thank the cocoa powder and chocolate chunks for that, and also the dash of coffee. This is a trick that my grandmother taught me, and it’s a good one to keep in mind for any chocolate cake you can’t identify the coffee as such, but it makes the flavor of the chocolate that much more vivid.

Not just greenfingers

I always look forward to the first courgette of the year as it means summer really is here. I get excited watching it grow, waiting for the day I can pick it:

When I do pick it, I nearly always use it in a lovely courgette, onion and cheese omelette and we always comment on how lovely it is to have the courgettes at last, as it seems such a long time since we last picked them the year before.

The first couple of weeks are like a ‘courgette honeymoon’, as it’s so lovely to use them in our summer meals.

Every day I check for more courgettes on my plants and the plants keep producing them. They just keep coming…

In fact by mid-summer they seem to be laughing at me and ‘popping out’ overnight from where they have been hiding and every basket of goodies havested at the allotment has a least a couple of courgettes in:

So what on earth can you do with all the courgettes that you pick?

I have read quite a few articles in books and magazines on this subject, but half the recipes I’ve read are not really realistic for everyday meals, or are really time consuming recipes (and I haven’t got too much time to cook the courgettes as I’m too busy picking them).

So I thought I would talk about what I do with the millions of courgettes that I grow:-

I use courgettes in everyday meals like pasta bolognaise, curries and chilli’s…

I also use them in pies like my Chicken, Courgette and Broccoli Pie.You can find the recipe here.

Chicken, Courgette and Broccoli Pie

Courgette Frittata’s are nice too. The recipe is here.

I also add them in the Pasta / Pizza Saucerecipe I make. After it is cooked I whizz the sauce up with my stick blender and no one ever knows and then I use my sauce as normal. You can find my pasta / pizza sauce recipe here.

Courgette chutney is one of my favourite chutneys. I use this recipe, but replace the scallopini’s (patty pans) with courgettes. It keeps for ages and is lovely served with cold meats and on sandwiches.

I also use courgettes to make savoury scones. Cheese and courgette scones are absolutely delicious and can be frozen ready to pop into lunch boxes in the morning, before work and school. The recipe for cheese and courgette scones is here.

Cheese and Courgette Scones

One of the favourite things I make with courgettes is a Chocolate Courgette Tray Bake Cake. No one ever knows the cake has courgettes in and this way the kids get a few extra vitamins, without realising it. The recipe is here.

Chocolate Courgette Tray Bake Cake

One other thing I do with my courgettes is to freeze them. I have a bag of sliced courgettes and diced courgettes which I open freeze on trays before bagging up, so they don’t stick together. I never blanch my courgettes first and they always seem to be ok for use over the winter.

I also bag up grated courgettes in the exact quantities ready to make the courgette cheese scones. This way I can just take a bag out of the freezer the night before, to defrost ready to make the scones.

Courgettes sliced and diced ready for freezing

Finally, I use the courgettes in different soups. A particularly nice soup is a Courgette, Potato and Cheese soup.The recipe is below:

Courgette, Potato And Cheese Soup

500g potatoes, peeled and chopped into small pieces

1 pint of vegetable stock

1 kg of courgettes, washed and chopped into small pieces

1 bunch of spring onions, washed and sliced small

100g grated cheese

Salt and pepper

Ground nutmeg to serve.

Put the potatoes into a large pan, cover with the vegetable stock and bring it to the boil. Simmer for 10 minutes.

Add the courgettes and simmer for a further 15 minutes, stirring occasionally.

Put a few spring onions aside to garnish the soup when you serve it. Put the remaining spring onions in the pan and simmer for a further 5 minutes.

Add the cheese, stirring it until it has melted.

Take the pan off the heat and use a stick blender or liquidiser to smooth the soup.

Return the pan to the heat and bring back to the boil, adding salt and pepper as required.

Serve the soup with a sprinkling of ground nutmeg and garnish with the remaining spring onions.

I hope you enjoyed my blog today. If you do anything different with your courgettes, it would be lovely to hear from you, so please leave a comment at the bottom of this post.

Chocolate Courgette Cake

You don’t need an excuse to make this cake. But if you want one, bake it for any non-vegans you know… They won’t believe their taste buds!

  1. 250g plain flour [UK 9oz / US 2 cups]
  2. 350g caster sugar [UK 12oz / US 1 ½ cup]
  3. 85g cocoa powder [UK 3oz / US 3/4 cup]
  4. 2 tsp baking powder
  5. 1 tsp bicarbonate of soda
  6. 125ml vegetable oil [UK 4 ½ fl oz / US 1/2 cup]
  7. 2 tsp vanilla extract
  8. 250g grated courgettes [9oz]
  9. 300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]
  10. 375g icing sugar [UK 13oz / US 3 cups]
  11. 1 ½ tbsp cocoa powder
  12. 75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]
  13. 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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  • 80ml/2¾fl oz vegetable oil, plus extra for greasing
  • 150g/5½oz light brown sugar
  • 2 free-range eggs
  • 160g/5⅔oz courgette, coarsely grated
  • 180g/6⅓oz plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp fine salt
  • 2 tbsp demerara sugar, for sprinkling

Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.

In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.

In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.

Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.

Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.

Recipe Tips

For extra texture and flavour, stir 70g/2½oz each of chopped walnuts and raisins into the batter just before pouring into the tin.


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