Courgette Chocolate Cake Recipes

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CHOCOLATE COURGETTE CAKE

Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden

Provided by Celia Brooks Brown

Categories     Afternoon tea, Treat

Time 1h10m

Number Of Ingredients 11



Chocolate courgette cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.
  • To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.

Nutrition Facts : Calories 716 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 55 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.43 milligram of sodium

350g self-raising flour
50g cocoa powder
1 tsp mixed spice
175ml extra-virgin olive oil
375g golden caster sugar
3 eggs
2 tsp vanilla extract
500ml grated courgette (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
140g toasted hazelnut , roughly chopped
200g dark chocolate , chopped
100ml double cream

CHOCOLATE-ZUCCHINI CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13



Chocolate-Zucchini Cake image

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
  • Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
  • Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
  • Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey

COURGETTE CHOCOLATE CAKE

Another favourite of mine from Alison & Simons Holst's "Meals without Meat". A moist delicious take on the traditional chocolate cake.

Provided by Kiwi Kathy

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14



Courgette Chocolate Cake image

Steps:

  • Prepare 25cm square cake tin by lining with strips of baking paper.
  • Beat the butter and sugars until light and creamy.
  • Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
  • Add the vanilla and yoghurt and mix well.
  • Sift dry ingredients together. Stir into mixture with the grated courgette.
  • Turn into prepared cake tin. Sprinkle surface with chocolate pieces if desired.
  • Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.

125 g butter
1 cup brown sugar
1/2 cup white sugar
3 eggs
2 1/2 cups flour
1 teaspoon vanilla
1/2 cup plain yogurt
1/4 cup cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
350 g courgettes, grated
1/2 cup chocolate piece

CHOCOLATE ZUCCHINI CAKE

A moist fudgy cake, and makes good use of zucchini! Frost it with chocolate frosting or cream cheese icing."

Provided by Bonnie G 2

Categories     Dessert

Time 1h5m

Yield 1 Cake, 24 serving(s)

Number Of Ingredients 10



Chocolate Zucchini Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 267.8, Fat 17.3, SaturatedFat 2.5, Cholesterol 31, Sodium 134.1, Carbohydrate 27.4, Fiber 1.6, Sugar 17.2, Protein 3.4

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts

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