Go Back

CHOCOLATE COURGETTE CAKE

Joanne Iceton
A delicious and moist veg based bake
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert

Equipment

  • Scales
  • mixing bowl
  • Measuring Spoons
  • Loaf tin
  • Oven

Ingredients
  

  • 170 g wholemeal flour (or use plain)
  • 2 tsp baking powder
  • 40 g cocoa
  • 150 g brown sugar
  • 200 g grated courgette (about 2 small or 1 large courgette)
  • 100 ml rapeseed oil (or other neutral oil)
  • 50 g Greek yogurt (or use natural)
  • 3 eggs
  • 2 tsp vanilla extract
  • 100 g dark chocolate (chopped into 1/2 cm sized chunks)

Instructions
 

  • Oven 180c
  • Mix together the first four ingredients (dry). Stir through the courgette.
  • Add the oil, yogurt, eggs and vanilla to the flour and courgette mixture, then beat in well until all of the flour is incorporated.
  • Stir through about 70g of the chopped chocolate, reserving the rest for the top of the loaf cake.
  • Spoon the thick batter into a greased/lined loaf tin, smoothing the top slightly. Scatter over the remaining chopped chocolate.
  • Bake for up to 1 hour, 15 mins, checking after 1 hour. A sharp knife or skewer inserted into the cake should come out clean with no batter.
  • Leave to cool in the loaf tin for 30 mins, then remove from the tin to cool fully on a cooling rack.
    If wished, you can drizzle with melted chocolate (about 50g melted).

Notes

This loaf cake can be stored in an airtight container in a cool place for up to four days.
If keeping for any longer, store in the fridge as the veg content means it will not last as long.