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Queen of Puds

Choc muffins with courgettes

Added it now - enjoy! I have fiddled with it periodically & included walnuts or dried fruit etc too. Think carrot cake I suppose - though I think I should try that beetroot recipe.....!


Chocolate Courgette Cake

There is an excellent Chocolate Courgette Cake on the BBC Good Food site that is one of my favourite chocolate cakes. I tried the beetroot chocolate cakes but I could detect the beetroot... but courgettes don't have a strong flavour and you would never know they're there. It has toasted hazelnuts in it and a wonderful ganache on the top. The children will love that one.

H x

Dottie May

Chocolate Courgette Cake

Silly question perhaps Honey but why include the courgettes? Is it just to bulk out the cake?


Chocolate Courgette Cake

Not a silly question Dottie... but until you've made it, you don't realise. The courgettes are grated and they make the cake incredibly moist and luscious. You grate them into a jug and if I remember rightly, you need about 500 ml... about a couple of medium courgettes. We have a glut at the moment and I've promised I will make it for Mike (he's the chocoholic in the family) just need to get the chocolate. ;o) It's also very good for you... made with olive oil instead of butter. But we won't talk about the chocolate.

I also have a recipe of a Courgette and Nut cake if you don't want the chocolate... that is really nice too and similar to carrot cake.


3 eggs
250 ml oil (sunflower or rapeseed, not olive oil)
225 g sugar
few drops of vanilla extract
300 g courgettes
250 g flour (half brown flour can be used)
5 ml bicarbonate of soda (1 teaspoonful)
5 ml baking powder
2.5 ml salt
5 ml cinnamon
5 ml ground mixed spice
60 - 125 g chopped pecans or walnuts
125 g raisins or sultanas (optional)

1. Beat together (in a mixer) eggs, oil, sugar and vanilla until light in colour.

2. Trim, peel and coarsely grate courgettes and stir in.

3. Sift dry ingredients together and gradually stir in.

4. Finally stir in nuts and fruit.

5. Combine thoroughly and turn into a base lined, oiled and floured loaf tin approx 25 x 9 x 7.5 cms.

6. Bake at 180 degrees C for 1 hour to 1 hr 10 mins.

7. Cool for 5 minutes and turn out onto a cake rack.

8. Remove paper and cool.

Note: I add more spices and don't peel the courgettes if they are young.

This cake can be made in larger batches and put in the freezer.

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