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