Chocolate Courgette Loaf Cake

This chocolate courgette loaf cake transforms the humble vegetable into an incredibly moist, chocolatey treat that will surprise even the pickiest eaters. The natural sweetness from honey replaces refined sugar, creating a more nuanced flavor profile that lets the chocolate shine.

I created this recipe during a summer garden overflow, desperately trying to use courgettes in new ways. What started as a kitchen experiment quickly became my family's favorite way to enjoy vegetables in disguise.

Ingredients

• Courgette: fresh grated courgette adds incredible moisture without squeezing needed
• Honey: provides natural sweetness and caramel notes that complement the chocolate
• Natural yoghurt: adds tanginess and creates a tender crumb
• Cocoa powder: use Dutch processed for deeper chocolate flavor
• Chocolate chips: create melty pockets of intensity throughout the cake
• Vegetable oil: keeps the cake moist longer than butter would
• Eggs: provide structure and richness
• Vanilla extract: enhances the chocolate flavor
• Plain flour: provides the structure for the cake
• Baking powder and bicarbonate: the perfect leavening combination for a gentle rise

Step-by-Step Instructions

Prepare Your Pan:

Line a 2lb loaf tin with parchment paper, creating a sling that hangs over the long sides to easily remove the cake later. Preheat your oven to 180°C or 160°C fan to ensure even baking.

Mix Wet Ingredients:

Combine eggs, oil, yoghurt, vanilla, honey and grated courgette in a large bowl. Do not squeeze moisture from the courgette as this provides the perfect level of hydration for the cake.

Add Dry Ingredients:

Gently mix in flour, cocoa powder, bicarbonate of soda, baking powder and salt until just combined. Overmixing will develop too much gluten and create a tough cake.

Fold In Chocolate:

Carefully fold through chocolate chips using a spatula, distributing them evenly throughout the batter while maintaining the light texture of your mixture.

Bake To Perfection:

Pour the batter into your prepared tin and bake for 45-55 minutes until a skewer inserted in the center comes out with just a few moist crumbs. Check at 45 minutes to prevent overcooking.

Cool Completely:

Allow the cake to cool in the tin for 20 minutes before transferring to a wire rack to cool completely. This prevents the cake from breaking and allows the structure to set.

Decorate:

Once fully cooled, drizzle with melted chocolate and sprinkle additional chocolate chips on top for extra indulgence and visual appeal.

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The grated courgette is my secret weapon in this cake. I discovered its magic completely by accident when trying to use up garden abundance. Now I specifically grow extra courgettes each summer just for baking this treat, and my children never suspect they're eating vegetables!

Perfect Storage

This chocolate courgette loaf maintains its moisture beautifully due to the vegetable content and honey. Store it at room temperature in an airtight container for 3-4 days. The flavor actually deepens on day two, making it perfect for advance preparation. If you need longer storage, this cake freezes exceptionally well for up to 3 months. Simply wrap individual slices in plastic wrap and then foil before freezing, and defrost at room temperature when ready to enjoy.

Easy Variations

The versatility of this recipe makes it perfect for customization. Swap the courgette for grated carrot or beetroot for different nutritional profiles and subtle flavor changes. For those preferring traditional sweeteners, replace the honey with 100g light brown sugar. The chocolate chips can be changed to suit your preference—milk chocolate creates a sweeter cake while white chocolate offers a beautiful contrast against the dark cake. For a warming autumn version, add 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients.

Serving Suggestions

This loaf cake shines as an afternoon treat with tea or coffee, but transforms into a proper dessert when warmed slightly and served with a scoop of vanilla ice cream or a dollop of mascarpone. For brunch, toast slices lightly and spread with a thin layer of almond butter for a protein boost. When serving to guests who might be skeptical about vegetables in cake, slice and plate before revealing the secret ingredient—the taste will win them over before any preconceptions can form.

Frequently Asked Questions

→ Can I substitute the honey in this cake?

Yes, you can replace the honey with 100g of light brown sugar for a similar sweetness and texture.

→ Should I squeeze out the courgette before using?

No, you don’t need to squeeze out the courgette. Its natural moisture helps keep the cake tender and moist.

→ How long will this cake last?

This cake will stay fresh for 3-4 days at room temperature. For longer storage, it can be frozen for up to 3 months.

→ Can I use a different type of chocolate chip?

Yes, you can use milk, white, or even flavored chocolate chips instead of dark chocolate. Customize it to your liking!

→ What size tin should I use?

A 2lb loaf tin is the perfect size for this recipe. Make sure to line it with parchment paper for easy removal.