Chocolate Courgette (Zucchini) Cake- super moist and super delicious2014-07-26
- Yield : 1 large cake
- Servings : 24
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 1:10 h
There are two things that I love doing- growing vegetables and sneaking them into food. The love for sneaking vegetables though, far outweighs everything else.
I know, someday, my little boy will figure out what actually was in the yummiest food that he’s been eating, but by then, I’m sure he’ll be sensible enough to reason with the deception.
And yes, I love love love baking. I do try and avoid the icing , because of all the sugar, but I look forward to baking and sneaking veggies in it. The other day, I went to a friend’s birthday party and was treated to a fantabulous birthday cake cooked by another of our friends. It had courgettes which were completely invisible and was so nutty.. incredibly moist and delicious.
I had some courgettes sitting in my fridge and my hands started itching to pop them into a cake for my little son- but he hates nuts and courgettes and anything vegetable- if you ask for his opinion.
So I then decided to make a chocolate cake, minus the nuts.
And I converted this
The day I made it, we had some of my son’s friends over for a playdate- they were so delighted to eat a nice warm cake- straight from the oven.
They simply loved it. The courgettes went undetected in the rather dark brown, almost blackish ‘chocolate’ cake. Also it wasn’t overly sweet, a big plus in my eyes. So I didn’t reveal the secret, why break their little hearts?
It is a really really good cake. A excellent way to use up the glut from your garden or fridge.
It is truly amazing, how the courgettes simply disappear into the cake, while lending an amazing lightness and moisture. Can you believe that this amazing looking cake has those courgettes? NEVER!
Try it, I’m sure your kids will ask for more.
If they are fussy, just remember not to say the ‘C’ word- oh, I meant Courgette not Chocolate 🙂
- Plain flour- 250 gm
- Caster sugar- 375 gm
- Cocoa powder- 65 gm
- Soda bicarb- 2 tsp
- Baking powder- 1 tsp
- Salt- 1/2 tsp
- Cinnamon powder- 1 tsp
- Eggs- 4
- Vegetable oil- 350 ml
- Courgette, grated coarsely- 340 gm
- Walnuts- coarsely chopped ( optional)- 90 gm
Preheat oven to 180 C 350F. .
Grease and flour a 20x30cm baking tin. You could also put in a greaseproof paper if you like.
In a large bowl, stir together the dry things- flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon.
Add the eggs and oil, mix well. Add in the nuts and courgette. Mix gently till they are evenly mixed. Pour into the prepared tin.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the centre comes out clean. The baking time truly depends on how moist the courgettes are. If they are extremely fresh, they do give out a lot of water. If they have been sitting in the fridge for a few days, they don't. Try baking at 50 minutes and then depending on your oven and courgettes, you might need a little more time.
Let the cake cool slightly before removing from tin.
You can choose any icing of your choice, just let the cake cool completely before doing so.