Courgette Challenge – Pt 3: Chocolate Courgette Cake


Posted on 18th August, by Jenn Connor in News, Recipes. 1 Comment

This one is adapted from an American recipe and has gotten great reviews by all who’ve tried the results. Courgette is very delicate in flavour, so it’s barely noticeable in the cake. It’s main job is to keep the cake extra moist, which is does exceedingly well.

Courgette Cakes

Courgette Cakes


This is also a ‘healthier’ cake – as this recipe uses no butter (unless you are topping it with buttercream frosting, like I do). Therefore the cake itself contains less fat, thanks to our friend the courgette.

And if you haven’t seen them yet, be sure to check out Part 1 & Part 2 of the “Courgette Challenge” blog series.

If you’ve got a recipe to share, do let us know!!

Chocolate Courgette/Zucchini Cake
(Adapted from: The Joy of Baking)

Ingredients

– 250 – 300g grated raw courgette
– 130g plain flour
– 45g unsweetened natural cocoa powder, sifted
– 3/4 tsp baking soda
– 1/4 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp chilli flakes OR 1 tsp cinnamon (optional)
– 130g chocolate chips (or just cut-up a plain chocolate bar into chunks)
– 2 large eggs
– 120 ml vegetable oil
– 100g granulated or caster sugar
– 100g firmly packed light brown sugar
– 1 tsp vanilla extract

Chocolate buttercream frosting/icing (Optional)

– Unsalted butter (at room temperature)
– Icing sugar
– Cocoa powder

Instructions

  1. Preheat oven to 180C and place rack in the center of the oven.
  2. Grease & line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan or use paper cupcake cases.
  3. Grate the courgette, using a medium sized grater. Set aside.
  4. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and chilli flakes/cinnamon (if using). Then fold in the chocolate chips.
  5. In another large bowl whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended (can use an electric hand mixer or a stand mixer).
  6. Fold in the grated courgette. Then fold into the flour mixture, stirring just until combined.
  7. Scrape the batter into the prepared pan/ cupcake cases and bake until the cake has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes for a loaf / 15-20 minutes for cupcakes.

Place on a wire rack to cool for about 10 minutes, then remove the cake from the pan and cool completely.

This cake can be stored in the fridge (if frosted) or at room temperature for several days, or it can be frozen.

Optional frosting

– Follow directions on the icing sugar box for ‘Buttercream frosting’, just replace 1/4 – 1/3 of the icing sugar with cocoa powder.


There you have it…hope you enjoy these tasty courgette dishes.

We can also recommend checking out the BBC Food website, where they’ve organised pages of recipes for each vegetable: http://www.bbc.co.uk/food/courgette

And last but not least, we’d love to see your favourite recipes too. So please do send them in and we’ll share them with other Allotment Holders via Twitter or here on the Blog.

Happy growing & eating…!





One response to “Courgette Challenge – Pt 3: Chocolate Courgette Cake”

  1. Jenn Connor says:

    GERRY, who is an allotment rep at the Muriel Jones Field (Birchill Lane) slid this recipe under the door of my shed.

    It is delicious, and something a bit more special to do with courgettes. It’s a most welcome recipe if, like me, you are running out of ideas for what to do this your green friends…

    COURGETTE & LENTIL GRATIN
    (Serves 4)

    Crust/ Base

    Lentils are quite floury in texture and can be used to make a mixture that is thick enough to be used as an alternative to pastry.

    125g/4ozs red lentils
    15ml/1tbsp olive oil
    1 onion, peeled & finely chopped
    1 clove garlic, crushed
    15ml/1tbsp tomato purée
    50g/2ozs oat flakes
    15ml/1tbsp lemon juice
    10ml/2tsp chopped mixed herbs (sage/thyme/marjoram)

    Filling

    250g/8ozs courgettes, diced
    2 eggs, beaten
    15ml/1tbsp wholemeal flour
    50ml/2fl ozs skimmed milk
    salt & pepper
    50g/2ozs Cheddar Cheese

    1. Preheat the oven to Gas Mark 5/375oF/180oC.

    2. Cook the lentils in twice their volume of water for about 15 minutes, or until they are fairly soft. Beat well with a spoon, then drain excess liquid if any remains.

    3. Heat the oil in a pan and gently fry the onion for 3-4 minutes or until soft. Add the garlic and fry for 2 minutes.

    4. Remove from the heat and mix in the cooked lentils, tomato purée, oats, lemon juice and herbs. Season well. The mixture should be thick enough to hold together. If the lentils are a little wet, return the pan to the heat to dry them out before adding or add a few more oat flakes.

    5. Press the mixture into the base and up the sides of an 20cm/8″ flan dish. It is easier to do this with your hands than with a spoon.

    6. For the filling, lightly steam the courgettes for 4 minutes or until tender.

    7. Blend the eggs with the flour, then add the milk. Stir in the cooked courgettes and season well.

    8. Spoon the filling into the flan case. Cover with grated cheese. (Tomato slices can also be added to decorate if you wish.)

    9. Bake for 25-30 minutes or until the filling has set.

    10. Serve hot with jacket potatoes and salad.

    Note: Adapted from “Sainsbury’s Healthy Eating Cookbooks: Beans, Nuts & Lentils” by the vegetarian food writer Sarah Brown.

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