Dark Chocolate and Courgette Loaf

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This rich chocolate sponge, loaded with grated courgette and chunks of chopped dark chocolate, is light and fluffy but also, intense in flavour. You really would not know you are eating courgette; it dissolves into the cake ensuring that the sponge is soft and stays moist. The resulting cake is not overly sweet, and whilst it is wonderful served as a treat with a cup of tea, it also makes a fabulous and decadent breakfast. I love it served with some fresh fruit and tangy, silky, smooth natural yoghurt, to cut through the chocolate and provide a delectable texture contrast. This cake may not be the prettiest, but I promise you it is incredibly delicious and utterly moreish.

What sort of chopped chocolate should I use?

I like to use dark chocolate with 70% cocoa solids. If you prefer a sweeter chocolate, I recommend Bournville, or even a milk chocolate.

How to make Dark Chocolate and Courgette Loaf

Where is this recipe from?

Based on my Spicy Cake with Vegetable/Fruit and Nuts – Core Recipe, this recipe can also be used to make muffins, baked into a slice (in a 20cm/8inch square tin) or made into a layer cake (in 2 x 18cm/7in round cake tins). It is delicious filled/topped with a cream cheese frosting.

Collect all your ingredients together:

Wet ingredients –

• courgettes
• sunflower or vegetable oil
• natural yoghurt
• eggs

Dry ingredients –

• caster sugar
• plain/all-purpose flour
• unsweetened cocoa
• instant coffee powder
• bicarbonate of/baking soda
• baking powder
• fine salt
• dark chocolate, I use 70% cocoa solids

How to make this amazing loaf:

1. Courgette: wash and trim the courgettes. Using a box grater, grate them directly onto the centre of a clean tea towel. Wrap the towel tightly around the grated courgette and squeeze out the excess liquid.
2. Wet ingredients and sugar: weigh the oil, yoghurt, eggs and caster sugar into a mixing bowl and use a balloon whisk to mix well.
3. Dry ingredients: sieve over the flour, cocoa, coffee, bicarbonate of soda, baking powder, and salt. Fold in until nearly mixed and then quickly beat well with a balloon whisk, until smooth. Be careful not to over-mix.
4. Fold the roughly chopped chocolate and grated courgette into the cake batter.
5. Weigh 800g cake batter directly into the lined loaf tin and level the surface. Divide the remaining mixture between 3 muffin cases. Place the loaf tin in the centre of the preheated oven and the muffins on the shelf below. Bake the muffins for around 25 – 30 minutes and the loaf cake for 55 – 60 minutes, or until cooked. They are cooked when:
   • the centre feels springy when lightly touched with your finger and no imprint remains.
   • a toothpick inserted into the centre of the cake comes out clean (apart from melted chocolate!).
   • NB – Be very quick when removing the muffins. You do not want too much cold air going into the oven as this may affect how the loaf cake rises and cause it to sink.
6. Leave in the tin for 10 – 15 minutes, and then transfer to a wire rack to cool.
7. Serve sliced, as is, with a cup of tea/coffee, or with some fresh fruit and natural yoghurt for breakfast/brunch.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.