Chocolate Courgette Cake
This is a recipe from David and Juliet Fletcher, Blackpit Lane plotholders, which is moist and delicious as well as making great use of surplus courgettes. Juliet very sadly died in August 2026 but this lovely cake was prepared by David for her thanksgiving service in October.
Ingredients
250g plain flour
325g sugar (the recipe says 375g, but I think that’s too much)
40g to 50g cocoa powder (the recipe says 60g)
2 teaspoon bicarbonate of soda
1 tspn baking powder
1 tspn cinnamon
½ tspn salt
4 eggs (you can get away with three)
350g sunflower oil
340g courgette, minced and all liquid drained
80g chopped walnuts (optional)
Method
- Turn on oven, to 190 C or 180C (fan assisted); line or grease a deep baking tin – rectangular or round.
- Sieve and mix all dry ingredients,
- Add oil and eggs, then minced, drained courgette and walnuts if included.
- Cook for 45 to 50 minutes, but test with a skewer that should come out clean, before removing from oven.
- Cool in tin for 5 minutes then turn out.
This cake doesn’t store well because it has courgettes in it – eat sooner rather than later!