The Best Chocolate Courgette Cake Recipe: Sneaky Sweet Magic

Baking a delightful chocolate courgette cake brings unexpected magic to your dessert table.

Zucchini secretly sneaks moisture and nutrition into every tender crumb.

Smart bakers know this vegetable trick creates incredibly rich, decadent results.

Chocolate lovers will adore how the green veggie vanishes completely beneath deep cocoa layers.

Moist textures emerge from this clever ingredient combination that surprises and delights.

Professional pastry chefs have long appreciated this ingenious recipe strategy.

You can create something extraordinary with minimal effort and maximum flavor impact.

Prepare to wow everyone with this unbelievably delectable sweet treat that feels like pure culinary genius.

Helpful Tips For Mary Berry Chocolate Courgette Cake

• Grate Courgette Finely: Ensure the courgette is grated very finely to blend seamlessly into the cake, preventing noticeable vegetable chunks.
• Drain Excess Moisture: After grating, squeeze out extra liquid from courgette using a clean tea towel to prevent a soggy cake texture.
• Adjust Sweetness Levels: Reduce sugar slightly if courgette is very sweet, maintaining the cake's balanced flavor profile.
• Check Baking Time: Monitor cake closely after 35 minutes, as oven temperatures can vary, preventing potential over-baking or dryness.
• Enhance Chocolate Depth: Add a small pinch of espresso powder to intensify the chocolate flavor without creating a coffee taste.

Tasty Ideas For Mary Berry Chocolate Courgette Cake

• Vegan Veggie Chocolate Cake: Replace eggs with mashed banana or flax eggs, use coconut oil instead of butter, and swap milk with almond milk for a plant-based version.
• Gluten-Free Garden Chocolate Cake: Substitute wheat flour with almond flour or gluten-free blend, ensuring the same rich chocolate flavor and moist texture.
• Low-Sugar Zucchini Chocolate Treat: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall calorie content while maintaining sweetness.
• Carrot Chocolate Alternative: Swap zucchini with grated carrots for a different vegetable-based chocolate cake that's equally moist and delicious.

Perfect Pairings For Mary Berry Chocolate Courgette Cake

• Pair with Robust Red Wine: Select a medium-bodied red wine like Merlot or Cabernet Sauvignon that complements the cake's rich chocolate flavor and balances its subtle vegetable undertones.
• Serve with Vanilla Bean Ice Cream: Add a scoop of creamy vanilla bean ice cream alongside each slice to enhance the cake's moisture and provide a cool, smooth contrast to the warm, dense texture.
• Match with Espresso or Strong Coffee: Brew a shot of espresso or dark roast coffee to highlight the deep cocoa notes and cut through the cake's sweetness, creating a classic dessert pairing.
• Garnish with Fresh Berries: Top the cake with a handful of fresh raspberries or strawberries to introduce a bright, tangy element that cleanses the palate and adds a fresh dimension to the chocolate flavor.

Storage Guide For Mary Berry Chocolate Courgette Cake

• Place cooled cake in an airtight container, cover tightly, and store in the refrigerator for up to 5 days. Wrap individual slices in plastic wrap to maintain moisture and prevent drying.
• Slice cake, wrap each piece in plastic wrap, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Label with date to track freshness.
• Store cake at room temperature in a sealed container for 2-3 days. Keep away from direct sunlight and heat sources to prevent spoiling.
• Warm refrigerated or thawed cake slices in microwave for 15-20 seconds.

FAQ Section For Mary Berry Chocolate Courgette Cake

• Why use courgette in a chocolate cake?

Courgette adds moisture and helps create a tender, soft cake texture without changing the rich chocolate flavor.

• Is this cake healthy?

While it contains vegetables, it’s still a cake with sugar and butter. The courgette adds some nutrients but doesn’t make it a health food.

• Can I make this cake gluten-free?

Yes, replace regular flour with a gluten-free flour blend that contains xanthan gum for best results.

• How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center – it should come out clean with no wet batter, indicating the cake is fully cooked.

Why Mary Berry Chocolate Courgette Cake Is Moist And Rich

• Sneak in Vegetables: Cleverly hide courgettes in a decadent chocolate cake, making it a sneaky way to boost vegetable intake for picky eaters.
• Quick and Simple Baking: Minimal ingredients and straightforward steps mean anyone can master this delightful cake without advanced baking skills.
• Versatile Crowd-Pleaser: Perfect for casual gatherings, afternoon tea, potlucks, or as a weekend family dessert that satisfies chocolate lovers and health-conscious individuals alike.
• Unexpected Moisture Boost: Courgettes add incredible moisture and softness to the cake, creating a rich, tender texture that keeps the cake from being dry or crumbly.

What You’ll Need For Mary Berry Chocolate Courgette Cake

• Butter: Provides rich flavor and helps create a tender cake texture.
• Oil: Adds moisture and helps keep the cake soft.
• Courgette: Adds moisture and subtle vegetable sweetness to the chocolate cake.
• Eggs: Bind the ingredients and provide structure to the cake.
• Milk: Enhances moisture and helps create a smooth batter.

• Flour: Forms the main structure of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Cocoa: Delivers deep chocolate flavor to the cake.
• Sugars (White and Brown): Add sweetness and help with caramelization.

• Vanilla Extract: Adds depth and complements the chocolate flavor.

Steps To Make Mary Berry Chocolate Courgette Cake

Step 1: Warm Up the Oven

Fire up your oven to 190°C (Gas Mark 5). Prepare a 20x35cm baking pan by greasing the sides and lining the bottom with parchment paper.

Step 2: Create a Creamy Base

• Softened butter
• Vegetable oil
• White sugar
• Brown sugar

Blend until the mixture becomes light and fluffy with a smooth, creamy texture.

Step 3: Incorporate Eggs and Milk

Crack eggs into the creamy mixture one at a time, beating thoroughly after each addition. Slowly pour in milk, stirring continuously to create a smooth, well-combined batter.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Cocoa powder

Gently fold these dry ingredients into the wet mixture, ensuring no lumps remain.

Step 5: Add Vegetable Magic

Stir in grated courgette and vanilla extract, mixing until evenly distributed throughout the batter.

Step 6: Prepare for Baking

Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.

Step 7: Bake to Perfection

Place the pan in the preheated oven and bake for 35-45 minutes. Check doneness by inserting a skewer – it should come out clean when the cake is ready.

Step 8: Cool and Rest

Allow the cake to cool in the pan for 10 minutes. Carefully turn it out onto a wire rack to cool completely.

Step 9: Slice and Enjoy

Cut the cake into squares and serve. Enjoy your delicious chocolate courgette cake!

Chocolate Courgette Cake Recipe

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4.5 from 29 reviews

• Total Time: 50-60 minutes
• Yield: 8 1x

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Description

Indulgent chocolate courgette cake beckons with hidden vegetable magic, blending rich cocoa and moist zucchini into a delightful dessert. Chocolate lovers will savor this sneaky sweet treat that turns humble garden produce into an irresistible slice of pure comfort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 450 grams (16 ounces) courgettes, peeled and finely grated
• 350 grams (12.35 ounces) plain flour
• 3 eggs, lightly beaten

Wet Ingredients:

• 120 grams (4.23 ounces) softened unsalted butter
• 125 milliliters (4.23 fluid ounces) sunflower oil
• 130 milliliters (4.4 fluid ounces) milk
• 1 teaspoon vanilla extract

Sweeteners and Dry Ingredients:

• 100 grams (3.53 ounces) caster sugar
• 200 grams (7.05 ounces) soft brown sugar
• 2 teaspoons baking powder
• 4 tablespoons cocoa powder

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Instructions

1. Warm the oven to 190°C and prepare a rectangular baking tin with butter and parchment paper.
2. Whip butter, vegetable oil, and sugar combinations until they transform into a soft, airy mixture.
3. Incorporate eggs individually, ensuring each is fully blended before adding the next, then gently stream milk into the batter.
4. Carefully sift cocoa powder, flour, and raising agent together, then delicately fold into the moistened mixture without overmixing.
5. Integrate finely grated courgette and aromatic vanilla essence, stirring until evenly distributed throughout the batter.
6. Transfer the rich chocolate mixture into the prepared tin, using a spatula to create a smooth, even surface.
7. Position in the preheated oven and bake for 35-45 minutes, checking doneness by inserting a clean skewer that emerges without raw batter.
8. Allow cake to rest in the tin for 10 minutes, then gently extract and transfer to a cooling rack.
9. Once completely cooled, slice into generous squares and serve as a delectable treat.

Notes

• Grate courgettes finely to ensure they blend seamlessly into the cake, preventing noticeable vegetable chunks.
• Pat dry shredded courgettes with kitchen paper to remove excess moisture, preventing a soggy cake texture.
• Consider using whole wheat flour for a more nutritious version, which adds subtle nutty depth to the chocolate flavor.
• For gluten-free adaptation, swap regular flour with a good quality gluten-free flour blend, maintaining the cake’s rich moisture.

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 311 kcal
• Sugar: 24 g
• Sodium: 120 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 50 mg