Chocolate Courgette Cake with Chocolate Frosting

I know what you are thinking; courgette, in a cake? You are going to have to trust me on this one… I promise you can’t taste the (not so) secret ingredient in this Chocolate Courgette Cake (I suppose I have given the game away in the title!). Although it initially sounds unusual, it shouldn’t be too much of a surprise, after all, who doesn’t love carrot cake? The addition of the grated courgette gives it the most unbelievably moist texture, but doesn’t detract from the rich and indulgent flavour we all love in a good chocolate cake. I urge you to put aside your doubts and give this recipe a go, you won’t regret it.

Why I love this Chocolate Courgette Cake:

• It is super simple and quick… It takes just 15 minutes to put together, then the oven works its magic.
• You don’t need a mixer and it is pretty much all made in one bowl.
• It is incredibly moist; the combination of grated courgettes, Greek yoghurt and vegetable oil makes for one of the moistest cakes you will ever eat.
• Healthy-ish - I am not going to pretend this is one of your 5 a day BUT adding courgettes is a good one to include more plant foods in your diet and help take care of our guts (gut health seems to be very ‘on trend’ at the moment!).
• It is perfect to use up a glut of courgettes.
• Ideal for elevenses at a coffee morning, with a cup of tea in the afternoon or served warm for a delicious pudding.

What you will need for this Chocolate Courgette Cake:

Courgettes - (also known as zucchini). I used regular green courgettes but you could use the yellow ones too. They tend to have a slightly sweeter flavour. 
Caster sugar - I like to use caster sugar in my cakes but you could use granulated sugar or golden caster sugar if you prefer. 
Soft light brown sugar - this adds moisture and a subtle molasses/caramel flavour, you could use soft dark brown sugar for a stronger molasses/caramel flavour.
Eggs - use free-range large eggs if you can. I always recommend ones stamped with the British Lion.
Greek yoghurt - this adds moisture to the Chocolate Courgette Cake as well as a slight tangy flavour. Always use full-fat varieties in baking as lower-fat options will give different results.
Vegetable oil - using oil in baking is another way to ensure a deliciously moist cake. You want a flavourless oil for this recipe so could swap for rapeseed or sunflower oil if you prefer.
Plain flour - also known as ‘all-purpose flour’.
Bicarbonate of soda - this is an alkali raising agent used to help cakes with deep flavours (like gingerbread, carrot cake and chocolate cake) rise. It needs moisture and acid to activate it - in this recipe, I have used yoghurt but other recipes may use buttermilk or milk.
Baking powder - this is another raising agent that helps ensure this Chocolate Courgette Cake has a beautifully light texture.
Cocoa powder - make sure you use the unsweetened variety (and definitely not hot chocolate powder!).
Salt - don’t worry, this won’t make the Chocolate Courgette Cake taste salty. A small pinch of salt cuts through the sweetness and heightens the flavours. I recommend Maldon Salt Flakes. 
Dark chocolate - opt for a good quality variety with at least 70% cocoa solids.
Butter - I recommend unsalted so you can control the level of salt in the recipe.
Sour cream - I love using sour cream in butter icing. It has a slight tang which offsets the sweetness of the icing sugar and richness of the dark chocolate. Always opt for full-fat varieties for the best results.
Icing sugar - this helps add sweetness and stability to the frosting. Always sieve your icing sugar to remove lumps and help create a smooth icing.

Can I use milk or white chocolate instead of dark chocolate in this Chocolate Courgette Cake?

I would recommend sticking with the dark chocolate for the frosting as milk or white chocolate would be rather sweet (although if you have a sweet tooth, go for it!). However, you can definitely use milk or white chocolate for the chopped chocolate chunks. In fact, you could use a mixture and create a Triple Chocolate Courgette Cake!

What is the difference between chocolate chunks and chocolate chips?

Chocolate chips are small teardrop shaped chocolate droplets that have been specifically designed to withstand high temperatures and hold their shape when baking. This means they don’t melt and look rather pretty in things like cookies and brownies - they also tend to taste sweeter as they usually have a higher sugar content and lower cocoa butter content than chocolate bars. In contrast, chocolate chunks (made from chopping up your own chocolate bar) will vary in size and melt into gloriously gooey pools of melted chocolate during baking. They won’t look as pretty or uniform, but will taste absolutely delicious. You also have more control of the sugar level as you can vary your choice of chocolate. I specifically chose to use chopped chocolate in this Chocolate Courgette Cake as I love coming across the puddles of molten chocolate. 

Other recipes you may enjoy:

Banana Bread Bars
Brownie Bites
Caramelised Banana Upside Down Cake
Carrot Sheet Cake with Cream Cheese Icing 
Chocolate and Raspberry Cake
Jaffa Jaffa Cake 
Self Saucing Chocolate Pudding 
Simple Moist Chocolate Cake 

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