Chocolate, courgette and walnut loaf cake recipe

  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Courgette cake

Studded with chocolate chips and walnuts, this courgette cake is perfect sliced up for an afternoon treat.

12 people made this

IngredientsMakes: 2 loaf cakes

  • 400g plain flour
  • 1 teaspoon baking powder
  • 1 big pinch cinnamon
  • 1 pinch ground nutmeg
  • 250g grated courgette
  • 200g caster sugar
  • 240ml vegetable oil
  • 4 eggs
  • 100g plain cooking chocolate, chopped
  • 1 handful chopped walnuts

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease two 900g loaf tins.
  2. In a small bowl mix flour with baking powder, cinnamon and nutmeg. In a separate large bowl combine courgette, sugar, oil and eggs; add flour mixture and mix until just smooth (do not overmix). Finally, fold in chocolate and nuts. Pour mixture into prepared loaf tins.
  3. Bake in preheated oven for 45 to 50 minutes, or until a knife inserted in the centre comes out clean. Let cool for a few minutes before removing from tins, then slice and let cool to room temperature.

Tin size tip

Instead of two 900g loaf tins, you can use two 20cm or 23cm square baking tins.

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10 recipes for that loaf tin you never use

There are few things quite as humbly delicious as the loaf cake. So simple, so comforting, so wonderfully unassuming.

But, if you're anything like us, your tin designed for the most rectangular bake out there all too often gets maligned in favour of the sexier shapes in your cupboard, who can resist a bundt after all?

While the loaf tin may look boring, it does in fact produce one of the most exciting of bakes - the perfect shape for cutting up and enough structural integrity to slice of just a slither for that fussy relative.

Still not persuaded? Here's 10 recipes that'll make the loaf your favourite bake on the block. Banana, chocolate, carrot and, erm, kale &ndash they're all here.

Try them all and by the end of your loaf baking adventure you'll be complaining that you don't have nearly enough loaf tins.

Chocolate Courgette Cake


• 3 small courgettes (around 325g), finely grated

• 1 tbsp black treacle (molasses)

1. Preheat your oven to 160C (fan)/ 180C. Lightly toast your hazelnuts before roughly chopping them. Combine the flour, cocoa powder and sugar in a large mixing bowl, before mixing in the oil, treacle, eggs and hazelnuts. Finally, stir in the courgettes and pour into a lined baking tin.

2. Bake the cake for around 50 minutes – until a knife comes out clean when inserted. Leave to cool for ten minutes until turning out onto a wire rack.

3. To make the ganache, melt your chocolate gently in a bain marie. Set to one side for a minute or two before whisking in your sour cream. Spread the ganache over the cooled cake.

Cost: Though decadent in quality, this simple and understated chocolate courgette cake is relatively cost-effective at around £4.

Courgette, basil and poppy-seed tea loaf

Courgette, basil and poppy-seed tea loaf Photograph: Jill mead for the Guardian

It's an unorthodox combination at first, but the flavours of this tea loaf sit just as well together as those of the usual currants-and-peel versions. Courgette does for this what carrot does for carrot cake, leaving it moist without imparting any discernible vegetable taste. Technically courgettes are fruits, but for culinary purposes I'm happy to class them as vegetables - they're far more commonly used cooked than raw, and in savoury dishes than sweet ones.

Basil's pungency weakens in the oven, leaving the finished loaf with an aromatic, but not overpowering, herbal scent. Add in a handful of sultanas and some poppy seeds for crunch, and you're left with a gently sweet, flavourful loaf that even the traditionalists might reluctantly enjoy.

Makes one family-sized tea loaf
40g unsalted butter, melted
200g courgette, coarsely grated
20g fresh basil leaves, finely chopped
150g sultanas
125g full-fat natural yoghurt
2 large eggs
75g caster sugar
30g poppy seeds
75g wholemeal flour
200g plain flour
2 ½ tsp baking powder
¼ tsp salt

1 Preheat the oven to 170C/335F/gas mark 3-4. Line a 900g loaf tin (about 20x9cm at its base) with baking parchment. Melt the butter in a pan over a low heat, then set aside to cool slightly while you prepare the remaining ingredients.

2 Combine the courgette, basil, sultanas, yoghurt, eggs, caster sugar and poppy seeds in a mixing bowl. Stir in the melted butter. In a separate bowl, combine the flours, baking powder and salt. Add these dry ingredients to the wet mixture, stir lightly just until combined.

3 Spoon into the prepared loaf tin and bake for 60 minutes, or until a small knife inserted into the middle comes out clean. Leave to cool completely, then slice, toast if you like, and spread with plenty of butter.

Chocolate Zucchini Bread Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow. And chocolate is, well, wonderful any time of year. So why not combine the two for a tender, moist loaf of chocolate zucchini bread. Therefore, I’m thinking that you can’t have too many zucchini recipes. Here’s a slightly decadent chocolate zucchini bread using almond flour. And if you don’t normally eat zucchini, but you’re feeling like your life needs some “hidden” green food, the zucchini is well-hidden in this and undetectable. You’ll definitely taste the chocolate though (the important part). If you’re more into coconut flour, here’s the chocolate zucchini bread recipe I shared when my coconut flour cookbook came out a few years ago (wow, I can’t believe it’s a few years now!). Chocolate Orange Loaf Cake

Preheat oven to 325 degrees F. Line a 9x5x3-inch loaf pan with parchment paper. Grease sides of pan or line with a paper loaf-pan liner.

In large bowl, with electric mixer beat the butter, syrup (brush a little oil on your tablespoon measure before measuring the syrup to help remove it from spoon), and sugar until fairly smooth.

In a separate bowl combine flour, baking soda, and cocoa powder. Beat 1 tablespoon of the dry ingredients into the syrup mixture, then beat in one egg. Add another couple of spoonfuls of dry ingredients before beating in the remaining egg.

Beat in remaining dry ingredients, and then add, while still beating, the orange zest. Gradually add the juice. The batter may look slightly curdled.

Pour batter into the prepared pan. Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly). Cool in pan on wire rack. Carefully remove from pan and cool completely. Makes 6 servings and leftovers.

The Chocolate Orange Loaf Cake can be baked up to 3 days ahead. Wrap tightly in plastic and store in airtight container. will keep for 5 days total.

Easy Coffee Cake Glaze

I really didn’t want to have a buttercream icing on this loaf, but I’m sure it would be lovely too

(Actually if you split the cake lengthways and added vanilla buttercream and use the same coffee glaze on the top, this cake would become a seriously fancy cake!!)

Yum I’m going to do that next time

However this time I fancied a sort of coffee flavour icing and boy it’s good!

It adds an intense coffee punch with a sweet kick (but not too much)

This icing is also really easy and would work perfectly on cupcakes too!

Chocolate, courgette and walnut loaf cake recipe - Recipes

In my ignorance, I'd not heard of courgette cake until a few weeks ago when I asked around on Twitter for some ways to get through the glut.

Carrot cake yes. Banana cake, of course. I've even experimented with adding mayonnaise to chocolate cake. But courgettes? It seemed unlikely.

I was, or course, being a fool. It's fantastically moist and sticky and once you get over the shock of seeing green slivers in your sponge, a sensible way of battling through the courgettes without resorting to leaving them anonymously on neighbours' doors and running away.

Here are some of the best recipes I've found. I'm planning to work my way through them in the coming weeks - or until the two courgette plants finally pack it in. Whatever recipe you use, it's important to squeeze the grated courgette in a sieve to get rid of the excess water.

This is from How to Be a Domestic Goddess. Lawson suggests making it in two sandwich tins, but it works just as well as squares of cake topped with lemon drizzle icing. Sultanas are optional. Bakes in 30 minutes.

A loaf that takes an hour to bake. A basic sponge with sultanas, cinammon, pecans and apple. Slater is a god of savoury food - but I've never been as convinced by his cakes and puddings.

A straightforward chocolate cake with a vegetable twist. A good way of hiding the shredded courgette if kids or partners are unconvinced. Bakes for up to 45 minutes.

A second Nigella cake - this time in a loaf tin with a pinch of cinammon, lemon juice and yoghurt. Bakes in 45 minutes.

This time it's made with oranges, walnuts, mixed spice, sultanas and cinammon. The recipe suggests orange cream cheese icing. Cooking time is one hour.

Recipe: mocha walnut loaf cake – makes one large loaf

  • 175g unsalted butter, softened
  • 175g caster sugar (or even a mixture of caster and soft brown sugar)
  • 3 medium eggs, at room temperature, beaten well
  • 140g self-raising flour
  • 40g cocoa powder
  • 1 level teaspoon baking powder
  • a generous pinch of fine sea salt
  • 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water
  • 80ml full-fat milk
  • 120g walnuts
  • 60g plain chocolate (up to 70% cocoa solids), chopped roughly

you will also need one 2 lb loaf tin, either buttered and lined with non-stick baking parchment or with a paper loaf liner.

(1) Preheat the oven to 140C (fan).

(2) Take 80g of the walnuts and crush them in a pestle and mortar until finely ground: alternatively, use a chopping board and the flat surface of a large knife. Chop the remaining walnuts fairly coarsely.

(3) In a large bowl, beat the butter and sugar for several minutes with a wooden spoon until pale and very soft. You can use an electric hand whisk or food mixer if you prefer.

(4) Sift the flour, cocoa powder and baking powder into the bowl and add the eggs, the milk, the dissolved coffee, the salt and the finely crushed walnuts. Beat gently to incorporate, just until you have a smooth mixture.

(5) Stir in the chopped chocolate and the remaining walnuts and spoon into the loaf tin, levelling it out.

(6) Bake for 60-70 minutes, covering the top with foil after about 50 minutes: the cake will have risen well, with a crack down the centre. If you insert a cocktail stick it should come out clean, but do this a few times as you might have poked it into a chunk of chocolate!

(7) Leave the cake to cool fully in the tin. You can leave it as it is or spread over buttercream, melted chocolate, walnuts (dipped in chocolate or left as they are)………………..

Courgette, Banana & Dark Chocolate Loaf

October 23, 2018

This is an easy peasy loaf to make and is sure to get everyone loving courgette…the addition of dark chocolate obviously helps!!

I love banana bread but also love using vegetables in my baking. This Courgette, Banana & Dark Chocolate Loaf recipe is a spin on my Dark Chocolate and Walnut Banana Bread from the DELALICIOUS cookbook.

Courgette is a great vegetable to cook with as it absorbs flavours so well. It is also naturally sweet and full of moisture so results in a really moist loaf once baked.

If you don’t fancy any vegetables in your sweet options. Then simply leave out the courgette and add an extra egg and banana to the mix. This loaf can be made gluten-free by using gluten-free oats or a suitable flour blend.

It may be tempting to gobble the entire loaf in one sitting but if you want to save some for another time – allow to cool fully, slice into portions or keep it whole, wrap in parchment and freeze.

For more great vegetable baking ideas, try my Spiced Apple & Carrot Squares.

  • 140g jumbo oats
  • 50g oat flour/pinhead oatmeal/plain white flour
  • 50g ground almonds
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 30g walnuts, roughly chopped
  • 30g dark chocolate, cut into chunks
  • 125g courgette, coarsely grated
  • 50g melted butter/oil
  • 2 tbsp honey
  • 2 overripe bananas
  • 2 eggs
  1. Preheat an oven to 200°C/180°C fan/400°F and line a loaf tin with parchment.
  2. Place all the dry ingredients in a large mixing bowl.
  3. Stir through the grated courgette.
  4. Whisk the oil, honey, bananas and eggs together until smooth.
  5. Add the wet ingredients to the dry and stir until well combined.
  6. Pour the mixture into the prepared loaf tin and bake in the oven for 20-25 minutes or until a skewer comes out clean.
  7. Allow to cool in the tin for 5 minutes, then remove from tin and to cool fully on a wire rack.