I have made this cake twice now with my glut of courgettes and it’s too good not to share with you all. I can safely say it is the most delightfully moist sponge that tastes so decadent and rich. My feeling is that it has to be good for you too because it contains veg! Maybe not quite one of your five a day but it’s heading in the right direction. Of course, there is sugar and oil in the batter too but not much in my opinion so I still felt virtuous tucking into a big slice.
If you wanted to keep it on the healthier side again, omit the cream cheese frosting. I have made it with and without the frosting and it is equally delicious. The frosting just adds that special touch that turns it into a celebration cake.
As our summer comes to end here in the UK many people are trying to use up the remnants of their summer veg and this Chocolate Courgette Bundt Cake is something that little bit different.
Chocolate Courgette Bundt With Cream Cheese Frosting
- 2 1/2 cups grated courgette
- 1 3/4 cups plain flour
- 1 1/4 cups caster sugar
- 1/3 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- A good pinch of salt
- 1/2 tsp cinnamon
- 3 large eggs
- 1 cup vegetable or olive oil
- 1 tbsp vanilla extract
- For The Frosting
- 200 g cream cheese
- 1/2 cup really soft butter
- 2 cups icing sugar
- 1/3 cup cocoa powder
- 2 tsp vanilla extract
- Rose petals chocolate shavings, sprinkles for decoration (optional)
- Preheat the oven to 180C/Gas 4/350F. Spray or grease your bundt tin and set aside.
- Grate the courgette by hand or in a food processor with the grate attachment. Lay courgette on a clean tea towel and sprinkle with salt. Leave for 10-15 minutes to drain whilst you get on making the rest of the cake.
- In a large mixing bowl add all the dry ingredients for the cake and stir to combine.
- In a smaller bowl whisk together the eggs, vanilla, and oil. Then add this to the dry ingredients and mix well. Fold in the grated courgette.
- Pour the batter into your greased bundt tin and bake in your preheated oven for 35-40 minutes or until a sleet or knife inserted comes out clean. Let it cool completely before frosting.
For The Frosting
- Beat together the softened butter and cream cheese until completely combined. Add in the icing sugar and cocoa powder and beat again. Finally, add in the vanilla extract and mix in well. Frost your completely cooled cake and decorate with rose petals, chocolate shavings, or sprinkles. Store in an airtight container and consume within two days.