Chocolate and courgette cake
Courgettes add moisture and nutrients to this cake. It’s perfect for cutting up to share and can be drizzled with melted chocolate for special occasions.
About this recipe
This recipe is shared from our Food for Life programme, which works with caterers, schools, and communities across the UK, serving more than 1.6 million sustainable and healthy meals a day. Our ambition is to make good for accessible to all.
Makes 12 slices or 12 medium muffins
Ingredients
200g golden caster sugar
200g butter (softened) or dairy free alternative
100g wholemeal self-raising flour
100g white self-raising flour, sieved
1 level teaspoon baking powder
75g cocoa, sieved
4 medium-sized eggs, beaten
150g courgettes, coarsely grated
Equipment
grater
small bowl
sieve
mixing bowl
wooden spoon
fork
tablespoon
spatula
900g loaf tin, greased and lined or a muffin tray with 12 holes and 12 paper cases
Method
Step 1
Place the grated courgette in a small bowl. Add one level tablespoon of caster sugar taken from the weighed 200g – this helps to draw the water out – and mix it in well. Set aside for 10-15 minutes. In the mixing bowl, mix the softened butter and remaining sugar together until it is lighter in colour and a fluffy texture. Add the beaten egg a tablespoonful at a time until it’s been used up.
Step 2
Heat the oven to 160°C/140°C fan/Gas 3.
Step 3
With your hands, squeeze excess juice from the courgette. Beat the courgette into the butter and sugar mixture. Add the flour and cocoa and stir gently until the mixture is a ‘soft dropping’ consistency – this is when it drops softly off the spoon without running or needing a hard shake.
Step 4
Spoon the mixture into the greased and lined loaf tin. Smooth it level with the back of the tablespoon. Bake for 55-60 minutes until it is well-risen and a skewer or knife inserted in the centre of the cake comes out without wet batter on it.
Step 5
When completely cold, slice to serve.
Recipe hints and tips
If making the mixture into muffins, bake at 180°C/160°C fan/Gas 4 for 20 minutes until well-risen and slightly firm to the touch.
Using a mixture of wholemeal flour and white flour in this recipe increases the cake’s fibre.
To top with melted chocolate, break your chocolate into pieces and then place into a heatproof bowl above a pan of gently boiling water until just melted.
Storage: This can keep in an airtight container for a few days. You can also slice and freeze it, then leave out for an hour or so to defrost.