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Chocolate courgette cake


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Rate this recipe 2.6/5 (103 Votes)
Chocolate courgette cake 1 Picture


  • 350g self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 1 tsp salt
  • 175ml olive oil
  • 375g golden caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 500ml grated courgette - measure by volume in a jug but it's about 2 medium courgettes)
  • 140g roughly chopped toasted hazelnuts
  • Icing
  • 200g dark chocolate - chopped
  • 100ml double cream


servings 10
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget


Step 1

Heat the oven to 180c/160c fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and salt.

Step 2

In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in the cake mixture. Bake for about 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool.

Step 3

sTo make 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.

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