Courgette chocolate cake
My easy Courgette chocolate Cake recipe is moist and irresistible! Topped with chocolate chips, it’s a crowd-pleasing dessert every time. This cake isn't overly sweet, and may be served with chantilly cream or vanilla ice cream on the side.
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.
Notes
Cover the cake - Cover the cake with tin foil while baking if the top of the cake browns too much.
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. Mix just until the ingredients are just combined.
Make ahead - Make this cake a day ahead to allow the flavors to develop.
