Chocolate Courgette (Zucchini) Cake

This super easy and “not so good for you” Chocolate Courgette (Zucchini) Cake is super moist, fudgey & 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 cake 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, is super moist, fudgey 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 (Zucchini) 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 (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 (Zucchini) 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 (Zucchini) 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.

Print Pin

Chocolate Courgette (Zucchini) Cake

This super easy and "not so good for you" Chocolate Courgette (Zucchini) Cake is super moist, fudgey & oh so chocolatey. It's time to get baking!

Course Cake, Dessert

Cuisine American, British

Keyword chocolate cake, chocolate courgette cake, chocolate zucchini cake

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 12 slices

Calories 476kcal

Author Jo Allison

Ingredients

Metric - US Customary

• 115 g unsalted butter softened
• 250 g caster sugar
• 125 ml rapeseed or sunflower oil
• 1 tsp vanilla extract
• pinch of salt
• 2 large eggs
• 125 ml sour cream or plain full fat yogurt
• 300 g plain (all-purpose) flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 60 g cocoa or cacao powder
• 340 g courgette (zucchini) grated (see notes)
• 60 g dark chocolate chips or roughly chopped dark chocolate

Ganache

• 100 g dark chocolate or chocolate chips
• 40 g unsalted butter

25cm (9 or 10inch) springform baking tin (or equivalent) lined with baking paper

Instructions

• All the ingredients should be at room temperature. Sieve flour, salt, cocoa powder, baking powder and baking soda and put aside.
• Put butter and sugar in a large bowl or bowl of your standing mixer and mix together until light and fluffy. 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!

Notes

• Nutritional information is approximate, per slice and a guideline only.
• There is no need to peel courgette (zucchini) before grating. However if you are using overgrown ones you might want to scoop out and discard the seeds. You won't have to do this when using young vegetables.  
• Store 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. 
• Cake is suitable for freezing (see details above - Chocolate Courgette (Zucchini) Cake - Storing & Freezing)
  

   

Nutrition

Nutrition Facts

Chocolate Courgette (Zucchini) Cake

Amount Per Serving (0 g)

Calories 476 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g65%

Cholesterol 60mg20%

Sodium 143mg6%

Potassium 307mg9%

Carbohydrates 51g17%

Fiber 3g12%

Sugar 26g29%

Protein 6g12%

Vitamin A 485IU10%

Vitamin C 5.2mg6%

Calcium 82mg8%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

Update Notes: This post was originally published on 7 March 2017 and updated in March 2019 with some more useful info.

Recipe adapted from Moje Wypieki

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