This Chocolate courgette cake is excellent! Super moist and delicious!
A rich cinnamon flavoured chocolate cake filled with the goodness of shredded courgette (zucchini) mixed through it, the chocolate chips sprinkled on top makes it even more delicious and perfect for the whole family.
I love making this courgette chocolate cake! It's a terrific recipe to make when having an abundance of courgette growing in the garden. The courgette has a mild enough taste to work really well in a cake batter, it blends into the cake nicely and it helps keep it moist.
Courgette (or zucchini) is a vegetable that grows easily and it's common to end up with an overload of this crop. Making this easy courgette chocolate cake recipe is a great way to use up your homegrown courgettes. Your family will love you for it!
Read more about homegrown food here.
You can grate and freeze your courgettes and use them later when it's convenient for you.
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Ingredients for Chocolate courgette cake
- butter - soft
- olive oil - pure or light
- sugar
- eggs - free ranged
- milk
- vanilla - paste or extract
- flour
- cocoa powder
- baking powder
- baking soda
- cinnamon - ground
- zucchini - grated
- chocolate chips
See recipe card for quantities.
How to make Chocolate courgette cake
- Step 1: Mix the dry ingredients together except zucchini and chocolate chips to a bowl
- Step 2: Add the wet ingredients and beat well.
- Step 3: Stir through the courgette
- Step 4: Pour into a greased 9 x 12 inch pan.
Step 5: Sprinkle the chocolate chips on top.
Step 6: Bake at 180 degree Celcius for 45 minutes.
Hint: Cover the cake with tin foil while baking if the top of the cake browns too much.
This cake travels well making it lunch box and picnic friendly. It's also the ideal food choice to bring for a pot luck or shared dinner party.
Variations
If you’d like to add some more texture to this cake recipe, consider adding to the batter up to one cup of:
- chopped nuts, like almonds, walnuts or pecans or
- dried fruits, like raisins or cranberries
You can make this recipe into muffins instead of a cake. Simply spoon the cake batter into muffin moulds and bake in the oven 150 celsius for around 20 minutes.
Equipment
- Kitchen mixer or electric whisk.
- measuring spoons
- mixing bowl
- baking pan 9x12 inch
- wired wrack
Storage
This cake will keep well covered in the refrigerator. Good for 4-5 days, and it freezes well for 2-3 months. Wrap it well in cling wrap before freezing it.
Thaw overnight in the refrigerator.
Top Tip
Don't over bake the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.
Don't over-mix the batter - Once you add the wet ingredients to the batter, it is important not to over mix. If the cake batter is mixed more then necessary, the cake can come out tough and dry. Only mix until the ingredients are just combined.
Make ahead - Make this cake a day ahead to allow the flavors to develop.
Mild flavoured olive oil - Use a good quality pure or light olive oil for this cake as it has a mild flavour and won't overpower the other ingredients.
FAQ
Yes, I recommend making this cake a day ahead of serving it. It's even better the next day and keeps well for 4-5 days.
Yes, frozen grated courgette works well for this recipe. Thaw it completely and squeeze out excess liquid before adding it to the cake mix.
Avoid over baking: The oven time can vary from oven to oven. If the cake stays in the oven for to long it can dry out. Test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean.
Don't over mix the batter: If the cake batter is mixed more then necessary it can come out tough and dry. Mix just until the ingredients are combined.
Cool the cooked cake down quickly: Cooling the cake down quickly results in a moist cake. You can put it directly in the fridge once it's out of the oven for a faster cool down.
Related
Looking for other cake recipes like this? Try these:
banana cake with chocolate icing
Looking for other courgette recipes? Try these:
Courgettes (zucchini) are highly productive, fast-growing plants and it's common to end up with an overload of this crop. Making this easy courgette chocolate cake recipe is a great way to use up your homegrown courgettes. Your family will love you for it!
Did you make this courgette and chocolate cake recipe?
Please leave me a rating and comment below!
Courgette chocolate cake
Equipment
- 1 kitchen mixer or electric whisk
- 1 kitchen scale
- 1 measuring spoons
- 2 mixing bowls
- 1 baking pan 9x12 inch
- 1 wired wrack
Ingredients
- ½ cup butter soft
- ½ cup olive oil mild taste
- 1 cup milk
- 11/2 cup sugar
- 2 Lge eggs free ranged
- 1 teaspoon vanilla paste or extract
- 2 ½ cup flour
- 4 tablespoon cocoa
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 2 cups zucchini grated
- chocolate chips
Instructions
- Mix the dry ingredients together except zucchini and chocolate chips to a bowl
- Add the wet ingredients and beat well.
- Stir through the courgette
- Pour into a greased 9 x 12 inch pan.
- Sprinkle the chocolate chips on top.
- Bake at 150 degree Celsius for 40-45 minutes.
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