Chocolate courgette cake | Easy recipe

July 6, 2021

Have you tried baking with courgette yet? No? Then you should definitely try this delicate, chocolatey courgette cake, which has become a staple of our summer menu. It’s so fluffy and moist, despite being made with wholemeal spelt flour. If you're concerned about tasting the courgette in the cake, I can assure you that you won’t notice it after baking. Do you think your guests will figure out what it's made of? I bet they won’t! :) This delicious courgette cake will surely satisfy every chocolate lover.

If courgettes are starting to appear in your garden, you should try this simple cake recipe. Alongside carrot cake, it's my favourite fool-proof recipe that always turns out perfectly.

This delicious courgette cake is not overly sweet. In my opinion, it’s just right. However, if you prefer very sweet cakes, feel free to increase the amount of sugar. You can serve your cake sprinkled with powdered sugar or with a chocolate glaze. Keep in mind that this will increase the number of calories. This cake is also delicious without any additions!

Chocolate courgette cake - preparation

All ingredients should be at room temperature.
Take your time and beat the eggs thoroughly until they are fluffy.
Sift all dry ingredients before adding them to the batter.
Grate your courgette, if it’s large and overgrown, remove the seeds first.
Bake the cake for about 60 minutes. It’s best to check with a skewer after about 50 minutes and add a few more minutes if necessary.

If sweet treats regularly appear in your kitchen and Sunday coffee isn’t complete without a piece of delicious homemade cake, try our favourite recipes!

Chocolate courgette cake | Easy recipe

A delicate, chocolatey courgette cake that will satisfy every chocolate lover.

Print Pin Recipe

Prep Time 30

Baking Time 1

Total Time 1 30

Course Dough

Servings 10

Equipment

Stand mixer / Hand mixer
Baking tin (25 cm x 10 cm)

Ingredients

200 g wholemeal spelt flour (typ 2000)
50 g potato starch
100 ml rapeseed oil
300 g courgette
2 eggs
160 g sugar
30 g cacao powder
½ tsp baking soda
½ tsp baking powder
50 g milk chocolate (optional)

Instructions

Preheat the oven to 180°C.
Prepare a loaf pan (25cm x 10cm) and line it with baking paper.
In a medium bowl, mix the dry ingredients (except for the sugar): wholemeal spelt flour, potato starch, cocoa powder, baking powder, baking soda and salt.
Grate the courgette and set it aside.
Using a stand mixer (or hand mixer), beat the whole eggs until fluffy (about 6-8 minutes). Continue mixing and add the sugar, one spoonful at a time (about 2 minutes). Continue mixing and very slowly pour the oil into your batter.
Reduce the mixer speed and add the dry ingredients, mixing just until combined. The batter will be very thick at this stage, but it will become thinner after adding the courgette (next step).
Add the grated courgette and chopped milk chocolate (optional) to the batter and mix everything with a spatula until combined.
Transfer the batter to the prepared loaf pan. Place it on the lower shelf of the oven. Bake for about 60 minutes or until a skewer inserted into the centre comes out clean.