Chocolate Courgette Cake

An image of a Chocolate and Courgette cake

Got chocolate left over from Easter? Bored of eating a plain chocolate egg?

If so - then it’s time to get creative! 

Use your leftover chocolate in this incredible tasting chocolate and courgette cake 😍.

I know what you are thinking, courgette in a cake why?

But trust us it adds to the sweetness and is an excellent source of potassium and vitamin C. All these benefits without compromising on the taste - I mean what’s not to love?

This recipe is based on a chocolate and zucchini cake created by @sallysbakeblog.


  • 250g spelt flour
  • 60g cocoa powder
  • 2 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tsp espresso powder (or decaf)
  • 1 scoop of protein powder (optional)
  • 1 tsp liquid balance
  • 240ml rapeseed oil
  • 120g soft brown sugar
  • 4 large eggs
  • 80g yoghurt 
  • 1 large peeled courgette (grated)
  • 1 peeled apple (grated)
  • 200g melted Easter Egg chocolate (we used dark chocolate)
  • Butter/oil (to grease tins)


  • 100g melted Easter egg chocolate 
  • 150g unsalted butter
  • 150g icing sugar
  • Couple of drops of milk

Decoration (optional)

  • 4 tbsp melted Easter egg chocolate
  • Handful of pecans 
  • Handful of dried rose petals



  1. Preheat oven to 180°C/Fan 160°C/Gas mark 4. You will need 9×2 inch cake tins that are at least 2 inches high, we opted for a loaf tin. Line and grease using parchment paper and butter/oil.
  2. Sift flour and mix with cocoa powder, bicarbonate of soda, baking powder, espresso powder, protein powder (optional) and liquid balance in a large bowl.
  3. In another large bowl whisk oil, sugar, eggs, melted chocolate, yoghurt, apple and courgette until combined.
  4. Add dry ingredients in to the wet mixture and mix either manually or with a food processor or electric whisk. Do this until smooth.
  5. Pour evenly in to the two lined cake tins. Bake for approximately 25-35 minutes.
  6. Allow cakes to cool before decorating.

Icing and decoration 

  1. Once the melted chocolate is cool, mix with butter in a bowl until soft. Then gradually add the icing sugar.
  2. Fold melted chocolate with butter and sugar until combined.
  3. Add more icing sugar if runny or add milk if the mixture is a little thick. Repeat either action until you reach your desired consistency.
  4. Slice a thin layer off the top of both cakes for a flat surface. You can do whatever you like with the excess! We may have eaten it shortly after 👀.
  5. To assemble, place one of the cakes down and spread the top with icing (this will be the centre of your cake). Now place the other cake on top and ice! 
  6. Decorate with your favourite toppings. We chose to drizzle melted dark chocolate, pecans and dried rose petals on ours. You could also use your Easter leftovers for this. What about topping with mini eggs, chocolate buttons or even grated chocolate? The list is endless!
I think we can all agree it turned out pretty good!

    A slice of our Chocolate, Courgette and Apple cake

    Enjoy and tag us in any of the recipes you create - would love to see!

    Did you know?

    Not only has Liquid gold got the highest amounts of curcumin than the majority of turmeric on the market, the addition of black pepper which contains a compound, piperine, means that our blend helps the body absorb curcumin, the antioxidant found in turmeric that is known for its anti-inflammatory properties.