Chocolate Courgette Loaf Cake

🧾 Ingredients

Dry Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional, adds warmth)

Wet Ingredients:

  • 2 large eggs
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 ½ cups (about 200g) grated courgette (zucchini), unpeeled and lightly squeezed
  • ½ cup (120ml) lactose-free milk, almond milk, or regular milk (optional for added moisture)

Extras:

  • ½ cup (90g) dark chocolate chips or chunks
  • Optional: ½ cup chopped walnuts or hazelnuts

👩‍🍳 Instructions

1. Prep:

  • Preheat oven to 350°F (175°C).
  • Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry:

  • In a medium bowl, sift together the flour, cocoa, baking soda, baking powder, salt, and cinnamon.

3. Mix Wet:

  • In a large bowl, whisk eggs, oil, sugars, and vanilla until well combined.
  • Stir in grated courgette.

4. Combine:

  • Add the dry ingredients into the wet and mix until just combined (don’t overmix).
  • Fold in chocolate chips and nuts, if using.
  • If the batter is very thick, add a splash of milk until it loosens slightly.

5. Bake:

  • Pour into prepared loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are fine due to melted chocolate).
  • Let cool in the pan for 10 minutes, then transfer to a wire rack.

🍴 Serving Suggestions:

  • Dust with powdered sugar
  • Drizzle with a quick chocolate glaze or ganache
  • Serve warm with a scoop of vanilla or coconut ice cream

🔄 Storage:

  • Keeps for up to 4 days in an airtight container at room temp
  • Freezes beautifully (slice first for easy grab-and-go)

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