Healthy Chocolate Courgette Cake Recipe
This Healthy Chocolate Courgette Cake combines grated courgette (zucchini) with cocoa for a moist, nutrient-rich treat. Made with whole wheat flour, a natural sweetener like honey or maple syrup, and healthy fats, it’s a delicious, lower-calorie dessert packed with fiber and antioxidants. Perfect for guilt-free indulgence!
Equipment
- Mixing bowls
- Whisk
- Baking Tin (8-Inch Round),
- Grater
- Spatula
- Oven
Ingredients
- 1 medium courgette zucchini, grated (about 1 ½ cups)
- 1 ½ cups whole wheat flour or almond flour for a gluten-free version
- ⅓ cup raw cacao powder or unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon optional for a warm flavor
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup olive oil or melted coconut oil
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened Greek yogurt adds moisture and protein
- ¼ cup dark chocolate chips optional, for an extra chocolaty hit
- 1 tablespoon apple cider vinegar to activate the baking soda and give the cake a fluffier texture
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake tin with parchment paper, or use a non-stick baking spray.
Prepare the Courgette
- Grate the courgette using a fine grater. There’s no need to peel it. Once grated, use a clean kitchen towel or paper towels to squeeze out any excess moisture from the courgette. This step helps prevent the cake from becoming too soggy.
Mix the Dry Ingredients
- In a medium-sized bowl, combine the whole wheat flour, cacao powder, baking powder, baking soda, cinnamon (if using), and salt. Whisk these ingredients together until they’re well incorporated.
Prepare the Wet Ingredients
- In a separate bowl, whisk together the eggs, olive oil, honey, vanilla extract, and Greek yogurt until smooth and creamy. Add the grated courgette and mix it into the wet ingredients.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not over-mix. If you'd like, fold in some dark chocolate chips for an extra indulgent touch!
Bake
- Pour the batter into the prepared cake tin. Smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Once the cake is done, remove it from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely before serving.