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Chocolate courgette loaf cake recipe

Chocolate courgette loaf cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate loaf cake

A moist scrumptious bread with chocolate and spices that even the kids will love! It's a great way to use up all of those extra courgettes from your garden!

33 people made this

IngredientsMakes: 2 loaf cakes

  • 60g dark chocolate
  • 3 eggs
  • 400g caster sugar
  • 235ml vegetable oil
  • 250g grated courgette
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 125g dark chocolate chips

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas 4. Lightly grease two 2lb loaf tins.
  2. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  3. In a large bowl, combine eggs, sugar, oil, grated courgette, vanilla and melted chocolate; beat well. Stir in the flour, bicarbonate of soda, salt and cinnamon. Fold in the chocolate chips. Pour mixture into prepared loaf tins.
  4. Bake in preheated oven for 60 to 70 minutes, or until a skewer inserted into the centre of a loaf comes out clean.

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Reviews & ratingsAverage global rating:(1003)

Reviews in English (801)

Followed Missy's suggestions above and added mashed banana.-24 Mar 2017

by missy

This bread is really good. I made a few changes, because I know what I like in a quick bread. I like it to be really moist and I find that the recipes with sour cream in them are best acomplished in this way, so I added 1 cup sour cream. I was also concerned with it not being chocolatey enough, so I added a few tablespoons of cocoa to the dry ingredients. I also added extra chocolate chips. I also did what other reviewers suggest, and add the choc chips to the dry ingredients so they don't sink and it worked well. I added a little more zucchini also. And seriously, this is the absolute best bread I've put zucchini into ever! And I've been making different zucchini bread recipes all week. (I have a ton of zucchini in my garden). With the changes I made, I would consider it about perfect! I'll make it again and again. You would never know it had zucchini in it. It's perfectly moist and delicious. Like a rich chocolate cake. Just wonderful!-22 Aug 2007


This bread is a wonderful, chocolatey treat. The texture is very moist. My only suggestions are: 1) thoroughly grease the pans, 2) use mini chocolate chips in the recipe, and 3) let the loaves cool at least 10 minutes before you try to remove them from the pan.-19 Aug 2003

Courgettes in cake came into vogue a few years ago, but I only really bothered with them when I had a glut of the green blighters last autumn. Desperate to get rid of them, I made them into wholesome soups, pestos, pasta sauces and smuggled a few into this big chocolate cake.

2 courgettes
50g dark chocolate or cocoa powder
zest of 1 lime
250g self-raising flour
75g sugar
A pinch of salt
75ml sunflower or groundnut oil, plus extra for greasing
3 eggs

Chocolate courgette cake

Not just a gimmick, the courgette adds great moisture and texture to this scrumptious cake.

Whilst adding courgette to your chocolate cake might seem a little strange at first, we urge you to give this recipe a go as the addition of courgette guarantees a moist sponge. The acidity of the yoghurt in this recipe aids the activation of the bicarbonate of soda, meaning that your sponge will not only come out moist, but light and fluffy too!

&bull Don't skip the sifting step of the flour, cocoa powder and bicarbonate of soda. This aerates the dry ingredients and aids in keeping your sponge light and fluffy

&bull Make sure to beat your butter and sugar until very pale and fluffy, around 3min. Creaming the butter and sugar together creates pockets of air and fat which results in a lighter and more plentiful cake mixture

&bull Carefully fold in the courgette and chocolate chips in order to prevent knocking out too much air

&bull Bring your bowl as close to the tin as possible when scraping out the mixture, in order to prevent knocking out too much air

cocoa powder, plus extra to dust

1/2 tsp bicarbonate of soda

coarsely grated courgettes

milk chocolate chunks or chips

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) round cake tin with baking parchment. Into a large bowl, sift flour, cocoa powder and bicarbonate of soda. Set aside.

In a large bowl using a handheld electric whisk, beat butter and sugar until light and fluffy. Beat in vanilla. Gradually beat in eggs &ndash if the mixture looks as if it may curdle, mix in a couple of tablespoons of the flour mixture. Beat in the remaining flour mixture and yogurt in a few stages until combined. Fold in courgettes and chocolate chunks or chips. Scrape mixture into prepared tin, level and bake for 1hr or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack and cool completely.

To make the icing, beat butter in a large bowl with a handheld electric whisk until smooth. Sift over cocoa powder and icing sugar. Add milk. Beat, going slowly at first, until icing is combined and spreadable (add a little more milk, if needed). Slice cake in half horizontally. Sandwich back together with half the icing. Spread remaining icing over top of cake and dust with extra cocoa powder, if you like.

Chocolate Courgette Cake Recipe

This Chocolate Courgette Cake is a good recipe for getting children to eat some courgettes.

11 comments on &ldquo Chocolate Courgette Cake Recipe &rdquo

You should try this one. We did with the glut of courgettes from our allotment. It is deliciously moist and chocolatey – just the way chocolate cake should be. I have been looking for just such a recipe as a lot of chocolate cakes are very dry.

Worth trying just for the entertainment of getting your office guessing whats in it!
I substituted 150 grams of nutella for the oil and also used kitchen towel to reduce the moisture of the courgettes as my first effort was a bit soggy.
It also makes a fantastic dinner party pudding served hot with either custard or ice cream-very similar to sticky toffee pudding especially with a blob of nutella melted over it!

I have an abundance of courgettes this year and therefore am trying out lots of receipies at the moment. so far this has to be my favorite mainly because it is the first time my children have eaten courgettes without a grumble! Like Sarah I mopped up some of the excess fluid from the courgettes with a clean t-towel and used wholemeal plain flour as the wheat abosorbs the moisture. The end result was terrific with plenty left over to make a small loaf tin sized cake which has gone in the freezer for our forthcoming camping trip. Let’s hope I can resist the temptation to eat it.

Thanks for this fantastic recipe. I have a glut of golden courgettes they worked well in this. I didn’t bother to peel them & it turned out fine. I also wring the grated courgette in a clean tea towel. I tweaked it for a special ocassion using a frosting – cream cheese with sifted icing sugar & cocoa – a smattering of dark chocolate curls, then dusted the top with more cocoa. Delicious! I would have tried adding some orange essence to the frosting if I’d had any in the cupboard, think it would work well with the dark choc. It has kept in a tupperware in the fridge for 5 days (though it’s not often around that long!), tastes as lovely & moist on day 5 as it did on day 1! Another one in the oven as I type…..

What a delicious recipe – making it today for the second day in a row – as yesterdays went way too fast! Having it for pudding tonight with custard YUM. Well worth the try!

I made it but as a gluten free recipe. I substitued flour for sr gluten free flour and added 2 tsp of gf baking powder and 1 tsp of xanthan gum. After I grated my courgettes I put them in a sieve/colander to drain to take out some of the liquid before I put into the mixture. What it tastes like I have no idea, but i’ts in baking at the moment. I have a friend coming for tea later and she is celiac so will write a further post after we have tried it!

What a great recipe! I made it yesterday and the kids wolfed it down – I still haven’t told them the “secret” ingredient in case they decide they don’t like it! My husband took some to work and they all had fun guessing what was in it but it went down a treat. Shall definitely make it again.

Tested it for the first time today on hubby and parents (just in case is was a disaster….lol). Even though my hubby initially said he wouldn’t touch it if there were vegetables in ‘a cake’, he ate the cake and his words! He absolutely loved it, as did my parents. I may try the nutella thing too, sounds great.

We don’t normally ‘do’ desserts, but I will definitely add this one to the list when i have guests.

Wow. This is the lightest, moistest, fluffiest chocolate cake that I have ever made. The combination of oil and butter works extremely well. I am not sure the milk is necessary – my mixture curdled after putting this in (although all was well again once the flour was mixed in) and I will probably try it without next time. I got rid of a lot of liquid from the courgettes using a clean tea towel. Also the mixture looked a little anaemic so I put another 2-3 tablespoons of cocoa powder in which didn’t do it any harm whatsoever. I am throwing a garden party later in the year and will most definitely be featuring this cake – probably with a large amount of chocolate fudge icing. Lovely.

Just made this as I have a glut of courgettes, it made the baking tray and 6 little muffins. The kids had a muffin and loved it – even took the others out to there friends who ate them with no complaints. I’ll be doing this recipe again.

Lovely cake, warm with ice cream a definite success. One to make again and again.

Double chocolate loaf cake

Chocolate and cake are two of our favourite things, so what’s not to love about this indulgent cake?

Nutrition per serving


  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 4 tbsp cocoa powder
  • 50g plain chocolate chips or chunks
  • few extra chunks white, plain and milk chocolate, for decorating


Heat oven to 160C/140C fan/gas 3.Grease and line a 2lb/900g loaf tin witha long strip of baking parchment. Tomake the loaf cake batter, beat the butterand sugar with an electric whisk untillight and fluffy. Beat in the eggs, flour,almonds, baking powder, milk and cocoauntil smooth. Stir in the chocolate chips,then scrape into the tin. Bake for 45-50mins until golden, risen and a skewerpoked in the centre comes out clean.

Cool in the tin, then lift out onto a wirerack over some kitchen paper. Melt theextra chocolate chunks separately inpans over barely simmering water, orin bowls in the microwave, then use aspoon to drizzle each in turn over thecake. Leave to set before slicing.

Lancashire Food

I am also going to include this post in We should Cocoa this month hosted by Jibberjabber and created by Chocolate log blog, the theme is vegetables.


What an honour to have a published recipe entered into this month's We Should Cocoa! Such a good way to use up a glut of courgettes. Thanks for adding to this month's theme.

Oh this looks good. I'm putting it on pinterest because I've been looking for good courgette and chocolate recipes for a while now =)

Ahh, how funny, didn't realise that cake in Unwrapped was yours Linzi. It's a good one. I know because I made it. Thanks for entering it into We Should Cocoa.

friends round for coffee this morning. Made this cake. it was really easy to do, and most of all really moist and scummy. Will definitely be making this one again!!

Chocolate & courgette loaf cake

At the risk of becoming a crazy lady who hides vegetables in everything (see last week’s hidden kale smoothie, and my previous post for carrot & pineapple muffins), this week it’s the turn of courgettes (zucchini) in chocolate cake. I’ve also cut the sugar a little by using fruit syrup, and the courgettes help it stay moist without adding too much fat. Delicious, yes, but the test is also how the blood sugar stacks up a couple of hours later: a big slice of this for tea, and coming in at 7.0 before supper, means that this gets added to the ‘make again’ list.

Ingredients: serves 10

  • 210g plain flour
  • 83g cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 170g Sweet Freedom light fruit syrup (0r 225g golden caster sugar)
  • 225ml buttermilk
  • 1 teaspoon pure vanilla extract
  • 55ml rapeseed oil
  • 1 large egg
  • 2 grated courgettes (zucchini), moisture squeezed out
  • 50g chocolate chips (I used plain, but you could also use milk chocolate)
  1. Preheat the oven to 180ºC (or 160ºC fan)
  2. Grease and line a loaf tin.
  3. Grate the courgettes in a food processor, then pop them in a clean kitchen towel or muslin and squeeze all the moisture out of them. (Very therapeutic, this bit)
  4. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder & bicarb, salt and either the fruit syrup or sugar). Add the grated courgettes and stir to coat. Add the chocolate chips and stir again.
  5. In another mixing bowl, whisk together the buttermilk, oil and egg. Pour this mixture into the other ingredients and stir it all together with a wooden spoon, until just blended nicely.
  6. Pour the mixture into the prepared loaf tin. Bake for 40-50 minutes or until a toothpick inserted in the cake comes out clean.
  7. Cool the loaf in the tin for 10 minutes before tipping it out onto a cooling rack.

29g carbs per slice (or 37g if you’ve used sugar instead of fruit syrup)

Chocolate Zucchini Bread Recipe

This super delicious and easy chocolate zucchini loaf packs in a full cup of zucchini!

Sneaking the nutrition-packed zucchini into the recipe adds so much softness and moisture, without all the extra fat and calories.

It can be whole grain, vegan, gluten free and egg free, with an out-of-this-world chocolate flavor!

You Might Also Like: Healthy Banana Bread – OIL FREE option

Add In Ideas:

Death by chocolate zucchini cake

This is a really great way to use up extra zucchini.

The chocolate zucchini quick bread is so rich and decadent that it makes an amazing dessert—perhaps topped with Keto Ice Cream, or Coconut Ice Cream, or even Banana Ice Cream?!

But it’s also healthy enough for a filling breakfast packed with wholesome nutrition.

The best part is that it honestly tastes like actual chocolate cake!

More easy zucchini recipes:

How to make zucchini bread

The recipe for this moist chocolate zucchini bread is super simple: Combine the ingredients in a large bowl, and pour the batter into a pan.

Sprinkle some chocolate chips (or even white chocolate chips or peanut butter chips!) on top if you wish.

Place it in a preheated oven on the center rack, sit back and wait.

Leftovers can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.

Vegan chocolate zucchini bread

To keep the recipe vegan, I often use coconutmilk yogurt, but other nondairy yogurts such as almond or soy yogurt work as well.

You can make the recipe gluten free by using oat flour or certified-gluten-free oat flour. There’s also an oil free option for those who prefer a version without oil.

What can I use for the yogurt?

If you don’t have any yogurt on hand, it also works to sub an equal amount of sour cream or coconut cream. If using coconut cream, feel free to replace the oil in the recipe with milk of choice or additional coconut cream.

I’d think mashed banana would also work as a yogurt alternative in the zucchini loaf, but I haven’t tried it yet. If you try before I do, definitely let me know how it goes!

Every time I make a recipe with chocolate and zucchini, it reminds me of babysitting back in middle school and watching this one particular episode of Veggie Tales cartoons, where an evil zucchini tries to force everyone to worship a giant chocolate bunny.

There’s even a song about it, called “The Bunny Song.”

The song gets stuck in your head really quickly.

Today also happens to be National Zucchini Day.

Just in case you needed an extra excuse to go make this chocolate zucchini bread!

Courgette Loaf Cake

A popular home-grown food, courgettes – or zucchini, if that’s your thing – come into abundance around this time of the year, especially as we get closer to autumn. Instead of making plate after plate of ratatouille, or courgette fritters, try something new. Courgette Loaf Cake is an intriguing and delicious way to make use of surplus summer squash – give it a go!

The most important thing to highlight about courgette loaf cake – and vegetable/fruit based cakes in general – is that they don’t taste of their respective “special” ingredients. The number of times friends and colleagues have turned down a slice because they don’t realise this is astounding. Aside from a little added natural sweetness, the main positive of using an ingredient like courgette is an improved texture and moistness. Courgette loaf cake is truly a pleasure to consume.

To me, loaf cakes should turn out a little less sweet than most others. Their shape means they lend themselves exceptionally well to being spread with butter and/or jam. Yes, the recipe contains refined sugar and natural sugars in the form of fruit, but its sweetness isn’t entirely evident. Actually, it’s surprisingly refreshing to enjoy a cake that doesn’t feel as though it’s doing you harm in numerous ways.

Courgette Loaf Cake


  • 300g self-raising flour
  • 325g courgettes, roughly grated
  • 150g soft-brown sugar
  • 2 eggs
  • 150ml vegetable oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • zest of 1 lemon
  • 150g mixed dried fruit (cranberries, raisins, sultanas)
  • a pinch of salt
  1. Preheat the oven to 180C/160C(fan). Grease and line a 2lb loaf tin and set aside.
  2. In a bowl mix together the egg, oil and sugar, followed by the grated courgettes.
  3. Combine the flour, spices, zest, fruit and salt in a large bowl. Make a well in the centre and tip in the courgette, oil and egg mixture.
  4. Stir the ingredients thoroughly until uniform throughout and transfer, carefully, to the prepared tin.
  5. Bake your courgette cake for 60-70 minutes, until a knife comes out clean when inserted.

Cost: Courgettes become relatively cheap at this time of year. Of course, they aren’t as inexpensive as carrots, but certainly have their advantages, particularly when it comes to the texture they offer. Either way, at under £3 this courgette loaf cake is certainly worth your time and effort.

Best Chocolate Courgette Cake Recipe. Ever. Fact. Sunday Baking

Courgettes in chocolate cake. I know. It’s weird. In fact, my children think it’s a frankly horrific suggestion.

And the echoes of joy as the experience of this moist, dense, rich-yet-light chocolate cake hit their brains was enough to tell that hiding green vegetables in delicious cake can only ever be a Very Good Thing.

This is by far and away the very best chocolate cake I have EVER made. Ever.

And it’s so dead simple to make, too.

Go on, try it – you’ll never regret it.

And just trust me on the courgette thing.

  • 250g Plain Flour
  • 375g Caster Sugar (though I frequently use granulated, which works just fine)
  • 65g cocoa powder (the better the cocoa, the better your cake)
  • 2tsp bicarb of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1tsp ground cinnamon
  • 1tsp mixed spice
  • 4 eggs
  • 350ml melted butter (vegetable oil is easier, and works perfectly, I just prefer butter)
  • 400g courgettes (usually two I just use up all of the two as long as they’re approx the right weight), grated.
  • optional – 90g chopped nuts. Walnuts and hazelnuts are equally as delicious, but if you don’t have any it works beautifully without as well.
  1. Preheat oven to 180 C / Gas 4. Grease and either line or flour a 20x30cm baking tin (I use a small roasting tin).
  2. In a mixing bowl combine all the dry ingredients – flour, sugar, bicarb & baking soda, salt and spices. Mix well.
  3. In a measuring jug melt your butter (or simply measure your veg oil), then add the eggs and beat with a fork to combine.
  4. Add the eggs/oil mix to the dry ingredients, and beat until well mixed.
  5. Add the grated courgettes (and the nuts if using) and fold in well until the whole mix is combined, gloopy and very very chocolatey-looking.
  6. Pour the mix into the prepared tin, and bake for 50 minutes (check it doesn’t need an extra 10 minutes 50 is plenty for a fan oven)
  7. Leave to stand for ten minutes, run a spatula around the edges to loosen the sides, then tip onto a cooling tray.
  8. You can ice at this stage, but we find it’s perfect without.
  9. Slice into squares (makes 24), and store in a tin (delicious with morning coffee, afternoon tea… or in bowls with custard on top…)

A 70's child, I’ve been married for a Very Long Time, and appear to have made four children, and collected one large and useless dog along the way. I work, I have four children, I have a dog… ergo, I do not do dusting or ironing. I began LittleStuff back in (gulp) 2004. I like huge mugs of tea. And Coffee. And Cake. And a steaming cone of crispy fresh fluffy chips, smothered in salt and vinegar. #healthyeater When I grow up I am going to be quietly graceful, organised and wear lipstick every day. In the meantime I *may* have a slight butterfly-brain issue.

Chocolate Courgette Cake


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

• 1 tbsp black treacle (molasses)

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.

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.

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