Chocolate Courgette Cake Recipe Everyone Adores

Chocolate lovers will adore this unexpected courgette cake that sneaks nutritious vegetables into a decadent dessert.

Garden-fresh zucchini adds magical moisture to every rich slice.

Bakers appreciate how the green veggie disappears completely beneath deep cocoa layers.

Unexpected ingredients create surprising culinary magic in this simple recipe.

Moist, tender crumbs promise a delightful treat that feels both indulgent and smart.

Chocolate lovers won't believe how delicious vegetables can taste when baked into such a tempting creation.

You'll want to slice into this cake immediately and savor every single bite.

Why Nigella Chocolate Courgette Cake Is Moist And Rich

• Sneak in Veggies Deliciously: Transform boring courgettes into a rich, moist chocolate cake that kids and adults will love, making vegetable consumption a secret pleasure.
• Bake with Minimal Effort: Simple mixing technique and straightforward ingredients mean anyone can create this delectable dessert without complex baking skills.
• Versatile Treat for Every Moment: Perfect for afternoon tea, potlucks, breakfast treats, or a comforting dessert that satisfies chocolate cravings with a nutritious twist.
• Customize Your Cake: Flexible recipe allows swapping pecans for different nuts, adjusting spices, or adding chocolate chips to make it uniquely yours.

What You’ll Need For Nigella Chocolate Courgette Cake

• Courgette: Adds moisture and subtle vegetable sweetness to the chocolate cake.
• Butter: Provides rich flavor and helps create a tender cake texture.
• Sugar: Sweetens the cake and helps with caramelization during baking.
• Eggs: Bind ingredients together and contribute to the cake’s structure.

• Flour: Creates the base structure of the cake.
• Cocoa Powder: Delivers deep chocolate flavor and dark color.
• Cinnamon: Adds warm, complementary spice to the chocolate base.

• Orange Zest, Milk, Pecans: Enhance flavor complexity and add interesting texture to the cake.

Steps To Bake Nigella Chocolate Courgette Cake

Baking Tips For Nigella Chocolate Courgette Cake

• Grate Courgette Strategically: Squeeze out excess moisture from grated courgette to prevent a soggy cake and maintain the perfect texture.
• Swap Nuts Easily: Replace pecans with walnuts or almonds for a different crunch or omit entirely for nut-free diets.
• Check Doneness Precisely: Insert a skewer near the center; moist crumbs indicate the cake is perfectly baked, not raw or overdone.
• Enhance Flavor Boost: Add a splash of vanilla extract or orange liqueur to intensify the cake’s depth and aromatic qualities.
• Store Smartly: Keep the cake wrapped in plastic wrap at room temperature for 3-4 days or refrigerate for longer freshness.

Ways To Change Up Nigella Chocolate Courgette Cake

• Vegan Veggie Chocolate Cake: Replace butter with coconut oil, eggs with mashed banana or flax eggs, and milk with almond milk for a plant-based version.
• Gluten-Free Garden Chocolate Loaf: Swap wheat flour with almond or gluten-free flour blend, keeping all other ingredients the same for a celiac-friendly treat.
• Zucchini-Free Chocolate Cake: Substitute courgette with grated carrots or mashed beetroot for a different vegetable moisture boost and subtle flavor variation.
• Low-Sugar Wellness Chocolate Bread: Use stevia or monk fruit sweetener instead of sugar, and add extra spices like nutmeg for enhanced depth and reduced calorie content.

Best Pairings With Nigella Chocolate Courgette Cake

• Pair with Orange Liqueur: Complement the cake’s citrusy notes with a chilled glass of Grand Marnier, enhancing the orange zest undertones and creating a luxurious dessert experience.
• Brew Rich Espresso Companion: Serve a bold, dark espresso alongside the cake, cutting through its sweetness and highlighting the deep chocolate and subtle cinnamon flavors.
• Match Creamy Vanilla Ice Cream: Top a warm slice with a scoop of vanilla bean ice cream, creating a delightful temperature contrast and adding a smooth, cool texture to the moist cake.
• Select Nutty Dessert Wine: Pour a glass of Pedro Ximénez sherry, which echoes the pecan’s nuttiness and provides a sweet, complex accompaniment to the chocolate courgette cake.

How To Store Nigella Chocolate Courgette Cake The Right Way

• Store covered cake in an airtight container for up to 5 days, keeping moisture and freshness intact.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for 2-3 months; thaw at room temperature for best texture.
• Warm individual slices in microwave for 15-20 seconds or in oven at 160C for 5-7 minutes until slightly heated through.
• Keep cake at room temperature for 2 days in sealed container, away from direct sunlight and heat sources.

FAQs About Nigella Chocolate Courgette Cake

Chocolate Courgette Cake Recipe

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4.8 from 40 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Chocolate courgette cake sneaks vegetables into dessert while keeping it rich and moist. Cocoa and zucchini combine for a treat with unexpected depth.

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Ingredients

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Main Ingredients:

• 1 cup grated courgette (zucchini), squeezed dry
• 2 eggs
• 1 1/4 cups self-rising flour
• 1/4 cup unsweetened cocoa

Baking Fats and Liquids:

• 3 ounces (85 grams) butter
• 1/4 cup milk

Flavor Enhancers and Mix-ins:

• 1 cup superfine sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon orange zest
• 1/2 cup chopped pecan nuts

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Instructions

1. Prepare the oven at 180°C (350°F) and prepare a 15cm x 25cm loaf tin by greasing and lining with parchment paper.
2. Using an electric mixer, blend butter, sugar, and orange zest until the mixture becomes pale and airy.
3. Incorporate eggs individually, mixing thoroughly after each addition to ensure a smooth consistency.
4. In another bowl, sift together flour, cocoa powder, and ground cinnamon.
5. Gently fold dry ingredients into the butter mixture, alternating with milk to maintain a balanced texture.
6. Carefully integrate grated courgette and chopped pecans, stirring minimally to prevent overmixing.
7. Spoon the batter into the prepared tin, spreading it evenly with a spatula.
8. Place in the preheated oven and bake for approximately 45 minutes, checking doneness by inserting a skewer that should emerge with a few moist crumbs.
9. Allow the cake to rest in the tin for 3 minutes to stabilize its structure.
10. Turn out onto a wire rack and let it cool completely before adding icing, if desired.

Notes

• Swap grated courgette for other vegetables like carrots or beetroot for varied flavor profiles and nutrition boosts.
• Use gluten-free flour blend to make this cake suitable for those with wheat sensitivities or celiac conditions.
• Toast pecans before adding to enhance their nutty flavor and create a more complex taste dimension in the cake.
• Consider reducing sugar by 25% and adding mashed banana or applesauce for natural sweetness and moisture retention.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 384
• Sugar: 44 g
• Sodium: 160 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 47 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 72 mg