Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Courgette Cake

Large Cakes, Pudding | 30th September 2010 | By

Back in those dim and distant days when I was on holiday, I was browsing through Allotment 2 Kitchen and found this recipe.  At that point we still had plenty of courgettes and a friend coming over for supper.  MangoCheeks advised that this cake was particularly good warm with vanilla ice-cream, so pudding for the evening was sorted – thank you MangoCheeks.  Writing this up three weeks later, I can’t of course remember exactly what I did because, as regular readers will know, I am virtually incapable of following a recipe exactly.

So this is what I think I did:

  • Creamed 110g unsalted butter with 220g vanilla sugar (instead of 1 tsp vanilla extract).
  • Beat in 2 duck eggs
  • Sifted in 340g flour (spelt wholemeal), 2 tsp baking powder, 4 tbsp cocoa and 1 tsp mixed space.
  • Mixed this in, then added 400g grated courgette.
  • Stirred in 120g Greek yogurt.
  • Spooned mixture into a 9″ sq cake thingie and baked for about 45 mins at 180C.
The cake was dense and moist with a fragrant smell and a spicy taste.  We had it straight from the oven but as we didn’t happen to have any vanilla ice-cream in the freezer, we used oriental ginger instead which made a lovely accompaniment.  The cake firmed up a bit when cold and was just as good the next day and the one after that and possibly the one after that too!

Comments

  1. Leave a Reply

    Grazing Kate
    30th September 2010

    I’ve been meaning to try this recipe – courgettes are long gone from the garden now unfortunately – chocolate and cabbage doesn’t hold much appeal

  2. Leave a Reply

    Kath
    30th September 2010

    It looks lovely, and sounds heavenly with dollops of ice cream ( especially oriental ginger) another great recipe from Mangocheeks with Chocletteness thrown into the mix. Perfect!

  3. Leave a Reply

    Margaret
    30th September 2010

    I have never used courgettes in cake before. The cake looks lovely, moist and delicious with all of those wonderful ingredients.

  4. Leave a Reply

    Dom at Belleau Kitchen
    30th September 2010

    i’ve seen so many recipes recently for cake with courgette but I just haven’t had the time or inclination to make them… now honestly, should I give it a go?

  5. Leave a Reply

    Sophie
    1st October 2010

    MMMMMMMMM,…Your chocolate courgettes cake looks sensational!!

    Yummie food!

  6. Leave a Reply

    Choclette
    1st October 2010

    Kate – no cabbage and chocolate doesn’t sound that appealing. Next year perhaps!

    Kath – MangoCheeks is a great source of inspiration, but so are you. I love this world of food blogging and how we all get inspired by and learn from each other.

    Sushma – thank you, it’s pretty hard to go wrong with warm and chocolatey.

    Margeret – vegetables do help to keep cakes moist and give them extra texture too.

    Chele – thanks. Keep it nice and simple.

    Dom – it’s probably a bit late in the season to try it this year. Honestly, I would say it’s only worth doing if you have loads of courgettes that need eating and / or for the novelty value. Courgettes are good, but beetroot works better.

    Jac – satisfying it was and just what’s needed in this damp and dreary weather we’ve been experiencing here over the last few weeks.

    Carol – glad you liked it and thanks for following.

    Sophie – thank you for your kind words – it’s not the prettiest cake I’ve made, but with a good bit of chocolate icing on top, it would improve it’s image no end.

  7. Leave a Reply

    Viviane Bauquet Farre / Food and Style
    2nd October 2010

    Chocolate-zucchini (courgette) cake is a standard in the US, but I’d never seen one made with duck eggs, which are not easy to find here… It looks delicious and moist – a perfect treat on its own!

  8. Leave a Reply

    oxslip
    3rd October 2010

    Oo, can’t think of a better use for surplus zucchini. yum

  9. Leave a Reply

    Choclette
    3rd October 2010

    Viviane – thank you. Hadn’t realised it was so common in the US. I try and use duck eggs in my balking when I can get hold of then, but they aren’t very common here either.

    Oxslip – we’ve had so many courgettes this year, it’s been quite exhausting (in a good kind of way. I have a freezer full of courgette soup as well as roasted courgettes & halloumi, made a load of courgette picallilli and marrow (large courgette) & ginger jam AND several cakes.

  10. Leave a Reply

    mangocheeks
    3rd October 2010

    Thank you so much for the kind words and link Choclette. I’ve never used spelt or duck eggs in baking.

  11. Leave a Reply

    Ananda Rajashekar
    3rd October 2010

    i recently made courgette cake, mine was more like dark choc version…loving urs and idea with ice cream is just yum!

  12. Leave a Reply

    Choclette
    3rd October 2010

    Mangocheeks – this was just the inspiration I needed, thank you. Duck eggs are unfortunately not that easy to come by, but they are great for baking if you do manage to come across any.

    Ananda – yeah, so good that you made a cake with courgettes. I shall shortly be along to see it.

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