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Chocolate Courgette Loaf Cake
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Chocolate Courgette Loaf Cake

Super moist chocolate loaf cake with dark chocolate chips and hidden courgette
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 310kcal
Author thebakingexplorer

Ingredients

For the cake

  • 65 g Self raising flour
  • 100 g Plain wholemeal flour
  • 1 tsp Baking powder
  • 175 g Coconut sugar or light brown soft sugar
  • ¼ tsp Bicarbonate of soda
  • 35 g Cocoa powder
  • 200 g Courgette grated, one large courgette
  • 100 g Dark chocolate chips
  • 3 Eggs large
  • 100 ml Vegetable oil
  • 1 tsp Vanilla extract
  • 40 g Natural yoghurt

For decoration (optional)

  • 35 g Dark chocolate optional

Instructions

  • Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
  • In a large mixing bowl, stir together the self raising flour, wholemeal flour, baking powder, bicarbonate of soda, cocoa powder and coconut sugar until well combined
  • Grate the courgette and squeeze it over the sink to release any extra liquid, then add it to the bowl along with the dark chocolate chips, stir everything together
  • In another bowl or large jug, whisk together the eggs, vegetable oil, vanilla extract and yoghurt
  • Pour the egg mixture into the bowl of flour/courgette etc and stir everything together until well combined
  • Pour the mixture into the loaf tin and bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean (I would suggest checking it after 1 hour). Leave to cool fully
  • To decorate, melt the dark chocolate in the microwave. To do this, blast it for 30 seconds, stir, then blast in 10 second bursts stirring in between each one until melted. Drizzle it over the cake
  • Store leftovers in an airtight continer in a cool place and eat within 3 days

Video

Notes

  • Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking.
  • For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.
  • I used coconut sugar to make this cake, it's a great option if you're avoiding refined sugars. However you can use light brown soft sugar or caster sugar if you prefer instead.
  • You can swap the plain wholemeal flour for regular plain flour if you prefer.
  • Or if you can only find self raising wholemeal flour, then you can omit the baking powder.
  • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
  • For easy lining of the tin, use a loaf cake tin liner*.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 310kcal | Carbohydrates: 37g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 139mg | Potassium: 261mg | Fiber: 3g | Sugar: 17g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg