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Chocolate Courgette Cake
Chocolate Courgette Cake is a modern British recipe for a classic moist chocolate cake that included grated courgette (zucchini) in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Courgette Cake.
prep time
25 minutes
cook time
50 minutes
Total Time:
75 minutes
Serves:
8–10
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBaking RecipesCake RecipesBritish Recipes
The courgette (zucchini) is a type of squash originating in the New World. Like many other squashes it can work in both savoury and sweet dishes. It's also truly excellent in cakes, giving it a lovely moist texture. So then next time you have a few leftover courgettes, or have a glut from your garden why not try this delicious chocolate cake?
Ingredients:
350g (12 1/2 oz) self-raising flour
50g (1 3/4 oz) cocoa powder
1 tsp mixed spice
175ml (4/5 cup less 1 tbsp) extra-virgin olive oil
375g (13 1/3 oz) golden caster sugar
3 eggs
2 tsp vanilla extract
500ml (2 cups) grated courgette (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
140g (5 oz) toasted hazelnuts, coarsely chopped
For the icing (frosting):
200g (7 oz) dark chocolate, chopped
100ml (2/5 cup) double cream
Method:
Pre-heat the oven to 180°C (160°C fan355F/gas mark 4).
In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla extract and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm (9 in) diameter cake tin with greaseproof paper, then pour in your mixture.
Transfer to your pre-heated oven and bake for about 40-50 mins, or until a knife inserted into the centre emerges cleanly. Cool in the tin for 10 mins, then turn out onto a wire rack and set aside to cool.
For the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.
