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Chocolate Courgette Cake

Chocolate Courgette Cake Recipe

Chocolate cake is something that should be bitter, decadent and, above all, moist. One of the best ways to achieve this, short of incorporating a multitude of sins, is to introduce a somewhat unexpected ingredient to the mix; courgette (zucchini).

As with carrot cake, vegetables – or fruit in this case – serve to hydrate and hold together a cake, developing a moist, dense structure. Of course, the inclusion of oil and black treacle (molasses) both help to soften proceedings a little, but it is the courgette that really lays the foundations of this smashing number.

Chocolate Courgette Cake

The addition of nuts – hazelnuts or otherwise – only serve to provide this chocolate courgette cake with even more interest. The crunch provides a sweet and delicate contrast to the otherwise bitter hunk of decadence. Remember, even something as delightful as chocolate cake needs a surprise or two to make it truly exceptional.

Many chocolate courgette cake recipes plump for a ganache made with double cream. However, sour cream or even crème fraîche seem more appropriate choices given the bitterness of the sponge. A great deal of icing doesn’t always do it for me, but in this case the extra chocolate caps off a truly exquisite creation rather nicely.

Of course, chocolate cakes come in all shapes and sizes, and my recipe for Apricot Chocolate Fudge Cake is a decadent little number that’s also worth a bake.

Chocolate Courgette Cake

Makes 1 20cm cake

Ingredients:

• 250g self-raising flour

• 3 small courgettes (around 325g), finely grated

• 60g cocoa powder

• 320g golden caster sugar

• 1 tbsp black treacle (molasses)

• 150ml vegetable oil

• 2 eggs

• 100g hazelnuts, skin on

• 200g dark chocolate

• 100ml sour cream

Method:

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.

Chocolate Courgette Cake

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.

Chocolate Courgette Cake

Cost: Though decadent in quality, this simple and understated chocolate courgette cake is relatively cost effective at around £4.

 

65 replies on “Chocolate Courgette Cake”

Yum! I’ve got to say that your recipe looks denser and more chocolately than another one I tried recently! And after a fresh delivery of courgettes in my weekly veg box, I know just what I shall be making for this week’s sweet treat! Thanks!

Brilliant! A chocolate cake is always welcome, as is a recipe that helps us tackle the zucchini that is almost annoying abundant this time of year. Yes, it’s good but there’s just so much of it! I made zucchini soup for lunch today; hmm, maybe a chocolate zucchini cake for dessert this evening?

YUM. My mom makes a similar chocolate zucchini cake, but hers is very sweet (not bitter at all) and not quite so fudge-y. I like the addition of the dark treacle/molasses and hazelnuts. I will definitely have to try your version!

Planning on making this today but 320g seems a lot of sugar especially if it is meant to be a bit bitter – is this definitely correct? Just saw another recipe with similar ratios only using 180grams…

Looks delicious – I used your post as a jumping off point for my recent gunsmokeandknitting post. Thanks for the inspiration.

I grow courgettes every year, and I am always looking for fresh ideas to get the courgettes past the kids – and this could be the very thing [not on a regular basis but as a treat] as it looks divine!

That looks wonderful! I love vegetables in a cake – keeps it moist, and stops it being too sweet. I think I was born without much of a sweet tooth, so beetroot/courgette cakes are some of my favourites. Incidentally, William Sitwewll was doing a “campaign” in last month’s Waitrose about putting vegetables in cakes. It does seem like a PARTICULARLY good use of a courgette! X

Hey,

Thanks for the recipe. It’s absolutely delicious. I made it last year, with the last of the zucchini from my garden. I just made it again, with the first of my zucchini.

Sincerely,

Kristy

[…] My recipe for caramelised peach cake itself is an excruciatingly simple one; delicately flavoured, but rustic all the same. There are no fancy frills. Who needs ‘em? Simply a delicious, moist sponge filled with decadently prepared fruit of the highest order. In need of icing? Look elsewhere! […]

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