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Chocolate Buttermilk Courgette Cake recipe

Chocolate Buttermilk Courgette Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Courgette cake

A very moist and delicious chocolate cake recipe, thanks to the help of courgette and buttermilk. Let it stand 10 minutes before adding to the cake mixture.

99 people made this

IngredientsServes: 24

  • 110g butter, softened
  • 120ml vegetable oil
  • 1 teaspoon vanilla extract
  • 310g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 350g caster sugar
  • 2 eggs
  • 125ml buttermilk
  • 4 tablespoons unsweetened cocoa
  • 170g plain chocolate chips
  • 250g courgette, finely chopped

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4, grease and flour a 20x30cm tin.
  2. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and buttermilk. Beat until smooth.
  3. Mix flour, cocoa, bicarbonate of soda and cinnamon together and add to creamed mixture. Beat well. Stir in courgette.
  4. Pour into the prepared tin and sprinkle top with chocolate chips. Bake at 180 C / Gas 4 for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.

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Reviews & ratingsAverage global rating:(119)

Reviews in English (99)

A delicious moist cake-14 Jul 2012

by iheartmochi

I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas.I used whole wheat flour instead of regular.1/2 cup white sugar the rest brown.egg whites instead of eggs1/2 cup oil & the rest applesauce1 cup mini chocolate chips dusted in cocoa powderdouble the cocoa powder and used dark instead of regular.added 1 cup low fat sour creama little bit more than 2 cups zucchiniand omitted the cinnamon.I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best!The mini chocolate chips are perfect not too chocolatey so good I love this recipe!-07 Jun 2008

by dpnw

This was absolutely delicious. You could see the zucchini, but it didn't bother us. I didn't know what sour milk was, so in case someone else is wondering too, you just mix 1/2 tablespoon lemon juice or vinegar with enough milk to make the 1/2 cup and let it sit for 5 min.-27 Dec 2008

Recipe Summary

  • 1 cup semisweet chocolate chips
  • ¼ cup water
  • 2 ¼ cups cake flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 ¾ cups white sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 cup semisweet chocolate chips
  • ¼ cup honey
  • 2 tablespoons water
  • ⅛ teaspoon salt
  • 2 cups heavy whipping cream

Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).

In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.

Sift together flour, soda and 1/4 teaspoon salt. Set aside.

In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.

Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks turn right side up to cool completely.

Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.

To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Courgette cake recipes

Have a glut of courgettes in the garden? Make the most of this summertime vegetable with our favourite courgette cake recipes, both sweet and savoury.

Carrot, courgette & orange cakes

Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too

Pistachio, courgette & lemon cake

Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert

Courgette, lemon & thyme cake

Inspired by the allotment, this fragrant, modern bake makes the most of a late-summer courgette crop

Chocolate courgette cake

Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden

Courgette loaf cake

Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

Hazelnut fruitcake

Enjoy this 'glut and nut' cake, made with excess courgettes and apples, with a cup of tea

Courgette muffins

Get kids busy in the kitchen with these scrummy courgette muffins, perfect for cooks aged between 8-14

Marrow & pecan cake with maple icing

Using grated marrow in this homely cake gives it a great texture- top with cream cheese frosting

Frosted courgette & lemon cake

This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle

Allotment cake

Carrot meets courgette cake in this ultimate vegetable bake from Good Food reader Katie Ready - smother in cream cheese icing and finish with chopped nuts

Salted dark chocolate, rye & courgette cake

Not only are these chocolate squares a great way to use up a glut of courgettes, they're topped with rye crumbs and sea salt for a chocolate cake with a twist

Recipe Summary

  • ¾ cup NESTLE® TOLL HOUSE® Baking Cocoa, plus extra for coating pans
  • 2 ¼ cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 ¼ cups buttermilk, at room temperature
  • ½ cup brewed coffee or water
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 2 cups superfine sugar
  • 4 large eggs, at room temperature
  • 2 (16 ounce) containers prepared chocolate frosting, or more if needed
  • 1 (1.55 ounce) bar NESTLE® CRUNCH® Candy Bars, finely chopped (or more if needed)
  • 24 pieces NESTLE® BUTTERFINGER® Bites Candy, finely chopped (or more if needed)

Preheat oven to 350 degrees F. Grease bottoms of three 8- or 9-inch-round cake pans line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.

Sift flour, cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.

Beat butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl beat again. Pour batter evenly into prepared pans.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack remove parchment paper, then invert right-side-up. Cool completely.

To assemble: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won't slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top sprinkle top evenly with about 1/4 cup chopped Crunch bar. Top with another cake layer spread with about 1 cup frosting. Sprinkle with remaining chopped Crunch bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the "crumb coat" it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press chopped Butterfinger around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

Old Fashioned Chocolate Buttermilk Cake

The perfect recipe for an old-fashioned chocolate buttermilk cake that is so moist that your guests will think it came from a bakery!


  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 (1-oz.) squares unsweetened chocolate, melted
  • 2 cups sifted cake flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar

Chocolate Frosting

  • 1/2 cup butter, softened
  • 3 cups confectioners&rsquo sugar
  • 3 (1-oz) squares unsweetened chocolate, melted
  • 1 tsp. vanilla extract
  • Half-and-half (if necessary)


  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
  2. In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  3. In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  4. In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
  5. Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.

Chocolate Frosting

  1. In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Get Up Grub

Really moist, chocolatey and light – you’ll wonder if you forgot to put the courgettes in once you bite into this. It’s so good I only did half the the recipe – it’s supposed to have rye salted chocolate crumbs on top but I don’t think it needs it.

Perfect for breakfast, dessert, or a late night snack!

It does include a few things I don’t normally have at home (buttermilk, spelt and rye flour) but on the other hand it helped me use up various sugars, eggs and chocolate powders that needed using. And now I’m on the hunt for more rye and spelt flour recipes!

Makes enough for 15 small (ish) portions – there is two in the post photo.


  • 150g butter
  • 80g spelt flour
  • 120g rye flour
  • 8 tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarb of soda
  • 280g light brown sugar
  • 200ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 350g grated courgette (about 2)
  • 100g dark chocolate (or chocolate chips)
  • (see the original recipeif you’re interested in the salted chocolate rye crumb)
  1. Preheat the oven to Gas 4/180C.
  2. Line a 20 x 30cm cake tin with baking parchment – or alternatively grease or use a non stick mould you can tip it out of.
  3. Set the butter to melting if needed, finely chop the chocolate and grate the courgette.
  4. In a large bowl, mix the flours, cocoa powder, baking powder, bicarbonate of soda and sugar with 1/2 tsp salt. Give the bowl a shake a few times to bring any large chunks to the surface and crush them.
  5. In a jug mix together the melted butter, buttermilk, eggs and vanilla and pour into the dry ingredients along with the courgette and chocolate. Mix together so that everything’s combined.
  6. Pour into the prepared cake tin and bake for around 50 minutes until the cake has risen slightly and a skewer inserted comes out with a few crumbs but no wet cake mixture. (I had to cook mine for over an hour so just go with it.)
  7. Leave to cool for 15 minutes then transfer to a wire rack to cool.

I found (perhaps due to the extra cooking time) that it had a slightly crispy top, which is partly why I didn’t think the additional crumb was needed. I also thought it was definitely chocolately enough and didn’t need added chocolate in the form of chocolate icing added over the top.

Crumb topping or not, tuck in whatever time of day: breakfast, afternoon tea, dessert or midnight snack!

Chocolate Loaf Cake

Loaf cakes are in many ways the building blocks of great desserts. With a close-grained slice of loaf cake as a starting point, you can create a delicious sundae, a beautiful trifle, or simply enjoy it with a cup of coffee or tea. This rich chocolate loaf cake makes a great snack with a little bit of peanut butter on top.


  • 8 tablespoons (113g) butter, room temperature
  • 1 1/2 cups (283g) sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 2 teaspoons espresso powder, optional, to enhance chocolate flavor
  • 2/3 cup (57g) unsweetened cocoa, Dutch-process or natural
  • 2 tablespoons (14g) Cake Enhancer, optional for moistness
  • 3 large eggs, at room temperature
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (170g) milk, at room temperature


Preheat the oven to 350°F. Lightly grease a loaf pan: either 9" x 5", or 8 1/2" x 4 1/2". The smaller pan will yield a higher-crowned loaf.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture. Don't worry the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Perfect your technique

Chocolate Loaf Cake

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp that's OK. If you have an instant-read thermometer, the center will register about 205°F, while just under the top will register about 195°F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Chocolate Zucchini Cake Recipe

An American friend once explained to me that nobody ever locks their car in her small town… except when it’s zucchini season. Leave your door unlocked then, and you risk coming back to find a crate of zucchini left on your passenger seat.

You see, zucchini plants grow with supernatural vigor, and when harvest season comes around, gardeners are overloaded with their crop, so they’re desperately seeking ways to use it productively.

Chocolate & Zucchini Cake To The Rescue!

And one of the popular uses of a zucchini glut — aside from abandoning it on the steps of the church — is baking quick breads and cakes, including chocolate and zucchini cake, because everything tastes better with chocolate, even zucchini.

I myself did not pick the name of my blog in reference to this cake: I chose it to illustrate the two sides of my culinary personality, my love of fresh, seasonal produce as well as my appreciation for desserts. But knowing about this zucchini baking tradition, I couldn’t not have a Chocolate & Zucchini Cake in my repertoire.

I am not a gardener myself, so I just get my zucchini from the greenmarket, and over the years and the batches, I have tweaked my Chocolate & Zucchini Cake recipe to get it just right for my taste.

It produces a delightfully fluffy cake with a crisp outer crust. The advantage of using grated zucchini in the batter is that it provides extra moisture, allowing you to reduce the overall amount of butter — not that there’s anything wrong with butter, but this cake feels less heavy than most. And there is no way anyone can taste the zucchini in there, as the strands meld with the batter and disappear.

In addition to being a deep and beautiful shade of brown, this chocolate zucchini cake has a voluptuous chocolate flavor. We can thank the cocoa powder and chocolate chunks for that, and also the dash of coffee. This is a trick that my grandmother taught me, and it’s a good one to keep in mind for any chocolate cake you can’t identify the coffee as such, but it makes the flavor of the chocolate that much more vivid.

Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.

Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)

Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.

Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.

Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

Chocolate Frosting

We’re topping and filling this chocolate zucchini cake with smooth, silky, and creamy chocolate buttercream. We’re using my favorite chocolate buttercream recipe, but increasing the quantity. We do this for my regular chocolate cake, too. If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. Regardless of which you choose, you’ll have enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top. Decorate however you’d like! I used Ateco #30 tip for the piping.

Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. After one bite you’ll be convinced this is the best way to eat your veggies! You’ll love my zucchini oatmeal chocolate chip cookies, too.