Chocolate Courgette Cake


275 g (10oz) self-raising flour (use GF self-raising flour as an alternative)

60 g cocoa powder, plus extra to dust

1/2 tsp bicarbonate of soda

200 g (7oz) unsalted butter, softened

175 g (6oz) caster sugar

1 tsp. vanilla extract

3 medium eggs

125 ml (4 fl oz) full-fat natural yogurt

200 g (7oz) coarsely grated courgettes

75 g (3oz) milk chocolate chunks or chips


Pop on the oven and let it preheat to 180°C (160°C fan). Start by greasing and lining an 8inch tin with baking paper and set aside.

In a large bowl, sift flour, cocoa powder and the bicarbonate of soda and set this aside.

In another large bowl beat the butter and sugar until it has a light and fluffy consistency. Next, mix in the vanilla extract. 

After this, gradually beat in eggs – if the mixture looks as if it may curdle, mix in a couple of tablespoons of the flour mixture that you set aside before.

Now, beat in the remaining flour mixture and yoghurt in small parts until it's fully combined and has a smooth texture.

Next, fold in your courgettes and chocolate chunks or chips. 

Gather your mixture and pour into your prepared tin, level and pop onto the middle shelf of your oven. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Then decorate as desired with buttercream or ganache