Chocolate Courgette Loaf Cake
An incredibly moist and fudgy chocolate loaf cake that uses finely grated courgette to create a tender crumb without any vegetable flavor.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 0.5 cups Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 0.25 teaspoons Salt
- 2 Large Eggs
- 0.5 cups Vegetable Oil
- 2 cups Fresh Courgette, finely grated
- 0.75 cups Chocolate Chips
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C) and line a loaf tin with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, beat the eggs with the vegetable oil and vanilla extract.
- Stir the finely grated courgette into the wet ingredients.
- Gently fold the dry ingredients into the wet mixture until just combined, then stir in the chocolate chips.
- Pour the batter into the prepared loaf tin.
- Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Cool in the tin for 15 minutes before moving to a wire rack to cool completely.
Notes
- Do not squeeze the water out of the courgette; that moisture is essential for the cake’s texture.
- Use the fine side of your grater so the vegetable completely melts into the batter.
- The flavor and texture of this cake improve if left to sit overnight in an airtight container.
Find it online: https://dishmio.com/chocolate-courgette-loaf-cake/