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.

I've written this recipe to include a tangy frosting made from melted chocolate and sour cream. This keeps it tart and not too sweet but complements the rest of the cake well. If you are also someone who loves a frosting to elevate a cake, you need to also check out my Banana Bread Bars with a Burnt Honey Cream on top. Delicious. As mentioned above, you won't be able to taste the courgette in this cake but you will have the most lovely, moist cake texture.

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.

You will need the following ingredients:

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. You will also need this in the frosting.

For the frosting:

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.

See recipe card for the exact recipe with a full list of ingredients and measurements

Substitutions and Variations

Courgettes: As you can imagine, courgettes are crucial for this recipe but if you happen to have yellow courgettes instead of green, you can use them.

Greek yoghurt: I use Greek yoghurt here as I always have a tub in the fridge but you could also use sour cream here if you have enough to make the cake and the frosting.

Dark chocolate: 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!

Here's how to make a moist Chocolate Courgette Cake

Here's a step-by-step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Place the grated courgette in a clean tea towel or between two sheets of kitchen paper and give it a good squeeze to get rid of any excess moisture.

TWO: Add the sugars, eggs, yoghurt and oil and mix well.

THREE: Add the courgette. Sieve in the flour, bicarbonate of soda, baking powder and cocoa powder. Add the salt and mix well to combine.

FOUR: Stir in the chopped chocolate until evenly distributed throughout the batter. Pour into the prepared loaf tin and bake for about 40-45 minutes - or until a skewer inserted into the centre comes out clean.

FIVE: For the frosting: using an electric whisk, beat the butter for about 2 minutes until creamy and fluffy. Add the sour cream and the cooled melted chocolate and continue beating until combined. Sift in the icing sugar and cocoa powder and mix until light and fluffy.

SIX: Once the loaf has completely cooled, use a palette knife, spatula or the back of the spoon to spread over the top.

Cooking Tips

Remove Excess Moisture: It's important to squeeze the water out of the courgette after it's grated to ensure you don't have a watery batter. Lay the grated courgette between two sheets of kitchen roll and pat dry. Otherwise, pop the grated courgette in a clean tea towel and then wrap up and squeeze out the excess water over the sink.

Making The Frosting: It's totally optional to make the frosting as the loaf cake itself is so delicious and moist without it. However, if you do ice the cake, it does of course take it to the next level. I would just make sure the cake is completely cool before spreading on the frosting as you don't want to risk melting it.

Frequently Asked Questions

Other recipes you may enjoy:

Easy baking recipes are something I love. I find often the most delicious bakes are not those fancy, intricately decorated cakes but the ones that are super simple. They are the one that go down very well, I find. Try my Brownie Bites, they are little individual brownies that are very quick and easy. My Orange and Almond Cake is another one of those easy peasy recipes that comes together quickly and easily. If you do want something with an icing, you must try my Banana Bread Bars. They have a burnt honey cream on top and are frankly one of my favourites. An elevated banana bread. Simple Moist Chocolate Cake is a great one for an easy birthday cake. It has a moist sponge and an easy ganache on top. Or this Easy Biscoff Cake is another to try for any celebration. It comes together easily but looks really impressive.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Chocolate Courgette Cake with Chocolate Frosting

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This moist chocolate courgette cake is delicious on its own - but I highly recommend you try the incredible sour cream chocolate frosting. I promise you, this recipe will go down a treat...

• Author: Margie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes + cooling time
• Yield: Serves 6-8 1x
• Category: Baking
• Method: Oven
• Cuisine: Global

Ingredients

Scale 1x2x3x

For the cake:

• 250g courgettes, grated
• 50g caster sugar
• 100g soft light brown sugar
• 2 large eggs
• 65g full-fat Greek yoghurt
• 60ml vegetable oil
• 120g plain flour
• 1 tsp bicarbonate of soda
• ¼ tsp baking powder
• 55g cocoa powder
• ½ tsp flaky salt
• 200g good-quality dark chocolate, roughly chopped

For the sour cream chocolate frosting: (optional)

• 100g unsalted butter, at room temperature
• 50g full-fat sour cream, room temperature
• 160g good-quality dark chocolate, melted
• 25g cocoa powder
• 350g icing sugar

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Instructions

1. Preheat the oven to 180C Fan. Grease and line a 900g (2lb) loaf tin with non-stick baking paper or use a little butter and a dusting of cocoa powder.
2. Place the grated courgette in a clean tea towel and give it a good squeeze to get rid of any excess moisture.
3. Tip the courgette into a large mixing bowl. Add the sugars, eggs, yoghurt and oil and mix well.
4. Sieve in the flour, bicarbonate of soda, baking powder and cocoa powder. Add the salt and mix well to combine.
5. Stir in the chopped chocolate until evenly distributed throughout the batter.
6. Pour into the prepared loaf tin and bake for about 40-45 minutes - or until a skewer inserted into the centre comes out clean. Check at 35 minutes as ovens vary and you don't want it to be too dry - cover with foil if the top is darkening too quickly. 
7. If frosting, leave to cool in the tin for 15 minutes before turning out onto a wire rack to finish cooling completely. Alternatively, leave to cool in the tin for 5 minutes until just cool enough to handle carefully. Turn out onto a plate and enjoy warm slices with melting pools of chocolate.
8. If making the frosting: using an electric whisk, beat the butter for about 2 minutes until creamy and fluffy. Add the sour cream and the cooled melted chocolate and continue beating until combined. Sift in the icing sugar and cocoa powder and mix until light and fluffy.
9. Once the loaf has completely cooled, use a palette knife, spatula or the back of the spoon to spread over the top.
10. Cut into slices and enjoy!

Notes

You can swap the chopped dark chocolate chunks for milk and/or white chocolate if you prefer.