A moist, tasty and not too sweet chocolate traybake with a crunchy top. You really wouldn’t know the courgettes were there. So this chocolate courgette cake is a good way to sneak some extra veg into the diet.
Along with the current glut of courgettes here in the UK, there seems to be a corresponding glut of courgette cake recipes. Guess what? I’m not bucking the trend. It took a while for our courgettes to get going this year, but they are now coming thick and fast. It’s courgettes for every meal at the moment so using them in a cake is merciful relief.
Chocolate Courgette Cake
I’ve made three courgette and chocolate cakes so far and none of them come from the three recipes I have in my cookery books. So, I thought I really ought to start ticking those off. This time I have gone with the one from the Riverford Farm Cook Book. Theirs is a large one and cooked as a traybake to feed the hungry hordes.
We were off to visit friends who were down holidaying in West Cornwall. So we needed something that would a) travel well and b) feed a crowd. Admittedly a small crowd, but teenage boys are not renowned for their small appetites.
The sugar gave the crunchy top I was hoping for and the cake was moist, tasty and not too sweet. The recipe had advised peeling the courgettes, but I’ve never done that before and couldn’t see the need. As I’d hoped, there was virtually no sign of the courgette. It was only on re-reading the recipe later that I realised I was meant to put an additional 100g of sugar in – no wonder it wasn’t too sweet!!!
They were most welcome after an energetic walk along the coast, which despite the thronging crowds in Porthleven was virtually deserted.
Other Courgette Recipes You Might Like
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Thanks for visiting Tin and Thyme. If you make these chocolate courgette cake squares, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Courgette Cake. PIN IT.
Chocolate Courgette Cake – The Recipe
Chocolate Courgette Cake Squares
- 450 g courgettes / zucchini
- 120 g unsalted butter - softened
- 200 g dark muscovado sugar
- 125 ml sunflower oil (rapeseed oil would be fine too)
- 3 large eggs
- 100 ml milk
- 1 tsp vanilla extract
- 350 g flour (half wholemeal, half plain)
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 4 tbsp cocoa powder
- 1 tbsp demerara sugar (I used cardamom sugar)
- Trim the courgettes and grate into a bowl. No need to peel.
- Cream the butter with the sugar until well incorporated and most of the sugar lumps have disappeared.
- Beat in the oil.
- Beat in the eggs and carry on beating until the mixture weirdly resembles mayonnaise - in consistency if not in colour.
- Beat in the milk and vanilla extract.
- Sieve in the flours, baking powder, bicarb and cocoa.
- Stir carefully until all incorporated.
- Drain off the majority of any courgette juice that's formed and stir the gratings into the cake mixture. You can keep the juice for soup.
- Scrape into a 9" sq silicone cake mould or lined tin. Scatter the demerara sugar over the top.
- Bake in a preheated oven at 180℃ (350℉, Gas 4) for 40 minutes until risen and firm.
- Cool in the mould or tin then cut into 16 squares.
I’m sharing these chocolate courgette cake squares with me at Tin and Thyme for #CookBlogShare.