Recipe Chocolate-courgette cake

Hemulen

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Chocolate-courgette cake
suka_d.jpg

Serves 10-12 | Preparation & baking time 1,5 hours

Ingredients
1-2 tablespoons softened butter and a handful of breadcrumbs (to line the cake tin)​
4 eggs​
250 ml/1.06 cups (211 g/7.4 oz) sugar​
200 ml/0.85 cups (100 g/3.5 oz) plain flour/apf​
60 ml/0.25 cups (24 g/0,85 oz) almond flour​
2 teaspoons baking powder​
100-150 ml dark cocoa/cacao powder​
a tiny pinch of salt (1/8 teaspoon)​
3 teaspoons vanilla sugar (or 2 teaspoons vanilla extract, added into the batter)​
500 ml/2.1 cups peeled, grated courgette/zucchini (~one chubby 30 cm/11.8’’ fruit)​
200 ml/0.85 cups sunflower oil​
Instructions
1. Line a large (ø 30 cm/11.8’’), round cake tin with softened butter and evenly sprinkled/spread breadcrumbs.​
2. Set the oven to 175°C/345-450°F, gas mark 4, no fan.​
3. Prepare the courgette/zucchini (peel, grate and squeeze some liquid out if the fruit is very juicy).​
4. Beat the sugar and eggs into stiff foam with an electric mixer (~10 min).​
5. Combine the dry ingredients (flours, baking powder, cocoa powder, salt and vanilla sugar)​
6. Fold the dry ingredients gently into the batter.​
7. Add the grated courgette and the oil. Mix well and pour into the cake tin.​
8. Bake for ~60 minutes or until the cake is set (dry when pushed/tried with a stick, risen from the center + come down a bit and slightly detached from the sides).​
suka_a.jpg
 
Last edited:

MypinchofItaly

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Chocolate-courgette cake
View attachment 70114
Serves 10-12 | Preparation & baking time 1,5 hours

Ingredients
1-2 tablespoons softened butter and a handful of breadcrumbs (to line the cake tin)​
4 eggs​
250 ml/1.06 cups (211 g/7.4 oz) sugar​
200 ml/0.85 cups (100 g/3.5 oz) plain flour/apf​
60 ml/0.25 cups (24 g/0,85 oz) almond flour​
2 teaspoons baking powder​
100 ml dark cocoa/cacao powder​
a tiny pinch of salt (1/8 teaspoon)​
3 teaspoons vanilla sugar (or 2 teaspoons of vanilla extract, added into the batter)​
500 ml/2.1 cups peeled, grated courgette/zucchini (~one chubby 30 cm/11.8’’ fruit)​
200 ml/0.85 cups sunflower oil​
Instructions
1. Line a large (ø 30 cm/11.8’’), round cake tin with softened butter and evenly sprinkled/spread breadcrumbs.​
2. Set the oven to 175°C/345-450°F, gas mark 4, no fan.​
3. Prepare the courgette/zucchini (peel, grate and squeeze some liquid out if the fruit is very juicy).​
4. Beat the sugar and eggs into stiff foam with an electric mixer (~10 min).​
5. Combine the dry ingredients (flours, baking powder, cocoa powder, salt and vanilla sugar)​
6. Fold the dry ingredients gently into the batter.​
7. Add the grated courgette and the oil. Mix well and pour into the cake tin.​
8. Bake for ~60 minutes or until the cake is set (dry when pushed/tried with a stick, risen from the center + come down a bit and slightly detached from the sides).​
View attachment 70115

Very nice!
I also made an aubergine choco cake.

I find so great how these veggies fit perfectly with chocolate
 

Morning Glory

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Whenever I see courgettes in a cake I think of 'how to get kids to eat more vegetables' although technically, courgettes are a fruit of course.

I know courgettes work very well in cake and produce a lovely moist result and your cake certainly looks that. Its very nicely done.
 
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