Pic of Chocolate courgette cake

Chocolate courgette cake

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Chocolate courgette cake

Pudding & Cake Serves 6 55 min
Adding courgettes to this chocolate cake gives it a beguilingly moist, fudgy texture - and its a great way to use up a surplus of courgettes too!

Cook's notes

If after grating your courgettes seems particularly watery, wrap them up in a tea towel and wring some of the water out.


  • 120g softened unsalted butter
  • 125ml sunflower oil
  • 100g caster sugar
  • 200g soft brown sugar
  • 3 eggs, lightly beaten
  • 130ml milk
  • 350g plain flour
  • 2 tsp baking powder
  • 4 tbsp cocoa powder
  • 450g courgettes, peeled and finely grated
  • 1 tsp vanilla extract
Image of Chocolate courgette cake


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Grease a 20x35cm baking tin and line with baking parchment.
  • Step 2

    Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.
  • Step 3

    Sift the dry ingredients together and fold them into the butter mixture. Stir in the courgettes and vanilla, then spoon the mixture into the tin.
  • Step 4

    Bake for 35-45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.

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