Moist Chocolate Courgette Cake

Hello bakers! Today I will show you how easy it is to make this moist chocolate courgette cake. This is a moist, fudgy type of cake. Sweet but not extremely sweet, and it makes good use of courgettes/zucchini. It's a chocolate cake with a difference, with added veggie goodness that will surprise the biggest skeptics. No taste of courgette (zucchini) at all, just pure chocolate heaven!

This is one of my favorite chocolate cakes to make when I want something easy. Everyone who tries it loves it — my neighbors and my sister had no idea there were vegetables inside!

Why you'll love this chocolate courgette cake

• Super moist and fudgy — the courgette keeps it soft for days.
• You can't taste the vegetables — just rich chocolate.
• A great way to use up zucchini from the garden.
• Less sweet than a typical chocolate cake.

Total Time: 45 min | Level: Easy | Serves: 8

Ingredients (one 8-inch / 20cm cake)

• 130g (1 cup + 1 tbsp) plain flour
• 50g (1/2 cup) bitter cocoa powder
• 90g (6 tbsp) soft cubed butter
• 140g (2/3 cup packed) light brown sugar
• 2 eggs
• 220g (about 1 3/4 cups) washed and grated courgette/zucchini
• 1/3 tsp salt
• 100g (2/3 cup) chocolate chips

Directions

1. Preheat the oven to 180°C/350°F. Grease and line an 8-inch (20cm) round cake tin.
2. In a bowl, add the softened butter together with half (70g) of the light brown sugar and beat until pale and fluffy.
3. Separate the egg yolks and whites, placing the egg yolks in the butter/sugar mixture. Mix well, then add the grated courgette and mix. Set aside.
4. Beat the egg whites with the salt until stiff peaks form. Add the remaining sugar and whisk a further 2-4 minutes until the egg whites become stiff and glossy. Mix into the courgette mixture gently.
5. Sift the flour and cocoa together and work into the mixture.
6. Add the chocolate chips. Mix some more and pour into the tin.
7. Bake for about 30–35 minutes, until a skewer comes out with a few moist crumbs.
8. Cool for 10 minutes, then carefully remove the cake from the tin. Enjoy it while it's warm — it also tastes amazing cold.

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Alla's tips

• Grate the courgette finely so it melts into the cake.
• Don't squeeze out the courgette — its moisture keeps the cake fudgy.
• Fold the egg whites in gently to keep the cake light.
• Don't overbake — a few moist crumbs on the skewer is perfect.
• Add a chocolate glaze or dust with icing sugar to serve.

Storage

Keep covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze slices for up to 3 months.

Frequently asked questions

Can you taste the courgette?
Not at all — it just keeps the cake moist.

Do I need to peel the courgette?
No — just wash and grate it, skin and all.

Can I make muffins?
Yes — bake in lined muffin tins for 18–22 minutes.

Is zucchini the same as courgette?
Yes — it's the same vegetable. "Courgette" is used in the UK and "zucchini" in the US.

Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend.

More chocolate bakes to try

• Double Chocolate Fudge Cake
• Gluten-Free Chocolate Brownies
• Kladdkaka
• The Best Easy Banana Bread

Hugs, Alla xox

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