Courgette Chocolate Cake

Courgette Chocolate Cake

Chocolate Courgette Cake!

Delicious, gluten free, and (relatively) healthy.

I made several of these with home-grown courgettes this summer (original version, with thanks, from Tinsku at

Chocolate Courgette Cake


  • 6 dl grated courgette
  • 2 dl mild tasting olive oil
  • 3 eggs
  • 6 dl almond flour
  • 3-4 dl sugar
  • 1,5 dl dark coca powder (no sugar)
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tsp vanilla sugar or a pinch of real vanilla
  • 1 tsp salt


  • Mix oil, eggs and sugar with the courgette. Mix the other dry ingredients together. Then mix everything together into a smooth mixture. Pour into a prepared tin. I use a silicone loaf tin, lightly oiled. If you are using another tin, you can oil and lightly coat in the almond flour.
  • Bake at 175C for 50-60 min.
  • Let it cool in the tin for around 1/2 hour before turning out.


(I have a little decilitre measure, but if you don’t have one, it is approximately 1/2 a mugful, a little less).
I found that this cake is at its best when it has cooled and maybe even save it for the next day or day after. If you eat it warm, especially if you minimise sugar (I use around 1.5dl sugar only) it can taste rather vegetably, but if you let it sit for a few hours, it turns into a lovely, moist chocolate cake that even people who don’t like courgettes will love.
Keyword vegan