chocolate cake topped with chocolate frosting on a ceramic cake stand with a slice cut out of the middle

Chocolate courgette cake

  • serves 12
  • Easy

Use up a glut of courgettes in this decadent, chocolaty cake that serves up to 12 – great for a birthday or other celebration


Bake this chocolate courgette cake, then check out our chocolate fudge cakeeasy chocolate cakevegan chocolate cake and more decadent chocolate cake recipes. Looking for a lighter version? Try our healthy chocolate cake.



  • salted butter 125g, cubed, plus extra for the tin
  • dark chocolate 75g, roughly chopped
  • vanilla bean paste 1 tbsp
  • eggs 3
  • greek yogurt 100g
  • caster sugar 200g
  • soft dark brown sugar 75g
  • plain flour 300g
  • bicarbonate of soda 2 tsp
  • cocoa powder 50g
  • courgettes 375g, coarsely grated


  • double cream 300ml
  • soft dark brown sugar 50g
  • cocoa powder 3 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a deep, 23cm loose-bottomed cake tin and line with baking paper.

  • Step 2

    Put the butter, chocolate and vanilla in a heatproof bowl over a pan of gently simmering water, stirring until combined and smooth (alternatively, melt in 20-second blasts in the microwave). Remove from the heat and cool for 5 minutes.

  • Step 3

    When the mixture has slightly cooled, whisk in the eggs, followed by the yogurt, until smooth. Mix together the sugars, flour, bicarb and cocoa powder in a large bowl. Gradually pour the wet ingredients into the dry, whisking continuously, until you have a smooth batter. Fold in the grated courgette until combined.

  • Step 4

    Pour the batter into the tin and bake for 1 hour 15-1 hour 30 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.

  • Step 5

    To make the icing, put the cream, sugar and cocoa powder in a large bowl and whisk to soft peaks. Remove the cake from the tin, put on a serving plate and dollop the icing on top, spreading it with the back of a spoon to cover the surface.

Nutritional Information

  • Kcals 533
  • Fat 32.1g
  • Saturates 19.4g
  • Carbs 51.7g
  • Sugars 31.2g
  • Fibre 3.2g
  • Protein 7.9g
  • Salt 0.8g