Chocolate and Courgette cake with Greek Yoghurt Recipe

A surprising combination, the courgette acts as an enriching ingredient, much the same as carrot in a carrot cake, resulting in the perfect chocolate cake!

  • Preparation
  • Cooking time
  • Rest time
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  • Whole egg(s) : 2 whole
  • Caster sugar : 170 g
  • Self raising flour : 175 g
  • Unsweetened cocoa powder : 30 g
  • Mixed spice : 0.5 Tsp
  • Olive oil : 85 ml
  • Courgette(s) : 1 whole
  • Ground hazelnuts : 80 g
  • Dark chocolate chip(s) : 100 g
  • For the sauce
  • Dark chocolate : 200 g
  • Double cream : 100 ml
  • Greek yogurt : 200 g
  • To line the mould(s)
  • Olive oil : 20 ml
  • Plain flour : 20 g

    Preheat an oven to 180*

    Grate the courgette.

    In a dry pan, toast the hazelnuts over a gentle heat until golden and fragrant, crush or coarsely chop in a food processor.

    Combine the oil, eggs, sugar and courgette in a large bowl.
    Add the cocoa, spice, flour, nuts and chocolate and fold until combined.

    Lightly oil and flour the cupcake moulds and dollop the mix in.

    Place on to a tray and bake for approximately 15-20 minutes, or until a skewer comes out clean when inserted.


    In a small sauce pan bring the double cream to the boil.
    Take off the heat and pour over the chocolate. leave to cool down for 3-4 minutes before stirring to a smooth consistency.

    Serve the cake drizzled with the chocolate sauce and a dollop of greek yoghurt on the side.

Chef's tip

«The nuts are not essential to the dish, feel free to remove them if not diet friendly!»

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