Courgette Chocolate Cake
Indulge in the rich, moist decadence of this Courgette Chocolate Cake, a dessert that’s as unique as it is delicious! Perfectly balancing a deep cocoa flavor with the natural moisture of grated courgette (zucchini), this cake delivers a guilt-free twist on traditional chocolate indulgence. Enhanced with melty dark chocolate chips and a tender crumb, it’s a surprisingly easy bake that requires just 20 minutes of prep time. Ideal for sneaking extra veggies into your desserts, this recipe is nut-free, versatile, and perfect for any occasion. Whether finished with a dusting of powdered sugar or a generous swipe of chocolate frosting, this chocolate zucchini cake promises to impress kids and adults alike. Perfectly suited for keywords like "moist chocolate cake," "zucchini dessert recipes," and "easy vegetable cakes," this treat is sure to satisfy both your sweet tooth and love for wholesome ingredients.
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Recipe Information
Ingredients
- 250 g Plain flour
- 50 g Cocoa powder
- 1.5 tsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt
- 200 g Granulated sugar
- 125 ml Vegetable oil
- 2 large Eggs
- 1 tsp Vanilla extract
- 250 g Courgette (zucchini), grated
- 100 g Dark chocolate chips
- 60 ml Milk
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 9-inch (23 cm) round cake tin with parchment paper.
In a large bowl, sift together the plain flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
In another bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring gently to combine.
Add the grated courgette and fold it into the batter until evenly distributed.
If the batter feels too thick, add the milk and stir until the mixture is smooth and spreadable.
Fold in the dark chocolate chips for added richness and texture.
Pour the batter into the prepared cake tin and level the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer or toothpick inserted in the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Optional: Dust the cake with powdered sugar or frost with your favorite chocolate icing before serving.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 71.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 488.2 g | 178% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 250.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 347 mg | 27% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2457 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
