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A cake made with courgette might sound unusual, but the courgette gives the cake a lovely moist texture. This recipe uses dark chocolate and almonds, the dark chocolate makes it deliciously rich the almonds add a beautiful slightly nutty crunch.

We always have a glut of courgettes at this time of year, the more you pick the faster they seem to grow! I found out last year that you can freeze grated courgette without blanching them. We grate and weigh out a few extra 225g portions and pop in the freezer ready to make this delicious cake again later in the year.




  • 200 g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 115 g caster sugar
  • 170 ml vegetable oil
  • 2 large eggs beaten
  • 225 g courgettes grated
  • 170 g plain chocolate
  • 60 g sliced almonds


  • Pre-heat the oven to Gas Mark 4
  • Line and grease a 25cm x 25cm baking tray
  • Mix the flour, sugar, baking powder, bicarb and salt together in a bowl
  • Add the eggs and the oil to the dry ingredients and mix well
  • Squeeze as much of the liquid out of the courgette as possible, using a clean tea-towel
  • Melt the plain chocolate in the microwave, stirring every 10 seconds until melted.
  • Add the melted chocolate, the grated courgette and the almonds to the bowl, and stir well.
  • Pour the mixture into the cake tin
  • Bake for approx 50 minutes.

This has to be my favourite way of eating courgettes! What is your favourite way?

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