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 Courgette 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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Chocolate Courgette Cake (Chocolate Zucchini Cake)
Ingredients
- 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
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 should be treated as 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)
Nutrition
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
Pin Chocolate Courgette Cake For Later!
Linkies
Cook Blog Share with Eb at Easy Peasy Foodie and Jacqui at Recipes Made Easy
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Simple and in Season hosted by Katie at Feeding Boys
Christine Smith says
Tried this last week, it is delicious!.. being coeliac I used gluten-free flour which can make dry, crumbly cakes, but I added zantham gum and a little glycerine and it stayed moist until we finished it … lovely cake or pudding … thankyou!
joskitchenlarder says
I’m so happy you’ve enjoyed the cake Christine, it really is music to my ears. 🙂 Thanks so much for the tip on how to make it gluten free without the loss of moisture too. 🙂
Katie Bryson says
I love how moist courgettes make cakes, it’s such a lovely ingredient to bake with! Thanks so much for entering your recipe in Simple and in Season xxx
Ryan Bridges says
Wow now that just looks incredible! I love courgette cake but never added chocolate before! I must try it, thanks for sharing this!
Midge @ Peachicks' Bakery says
Ooh yum! I love a courgette cake & this one looks amazing – who doesn’t love chocolate! x
Jenny (Accidental Hipster Mum) says
This look sooooo good! I’ll have to give it a try , yummy!
#Brillblogposts
Jacqui says
Ive pinned to try later. I keep meaning to make a courgette cake and this looks like a great one.
Kat (The Baking Explorer) says
This looks delicious! I’ve baked with courgette before and loved it, but never thought of adding chocolate!
Angela / Only Crumbs Remain says
This looks sooooo delicious Jo! I have to admit that I’ve never tried caugetter cake before, but hearing your words of it being super moist and fudgey (and super chocolately – always a winner!) I know it’d be popular with our family! Pinning.
Angela x
Eb Gargano | Easy Peasy Foodie says
Wow this cake looks and sounds totally scrumptious and I definitely think it counts as healthy if it contains a vegetable AND dark chocolate, I mean it’s practically a superfood, no? 😉 Thanks for linking it up to #CookBlogShare! Eb x
Corina says
I would love to try this out on my family! My husband hates courgettes and only one of my children sometimes eats them so it would be an interesting experiment. It sounds delicious! Thanks for sharing with #CookOnceEatTwice
joskitchenlarder says
I promise you, they will be none the wiser, unless they see you bake it! All the courgette does here is help to keep this cake moist and it does it well! 🙂 x
Nat @ Intolerant Gourmand says
Love a chocolate courgette cake, always a favourite in our house, and this one looks delish! 🙂 Natx #cookblogshare
joskitchenlarder says
Thanks Nat! Same here which is funny really as I’m the only one who likes courgettes as a veg. My hubby and two boys cannot stand it. The best bit is when my 6 year old helps me make the cake and adds grated courgette to the mix with utter disgust saying “It’s really weird I can’t taste it mummy but it’s a good thing” ?x
TurksWhoEat says
I love chocolate zucchini bread but this cake version looks even better!!!
joskitchenlarder says
Thank you ? That is chocolate heavy stuff but oh so good!