A rich, fudgy and moist chocolate loaf cake packed with hidden shreds or courgette. This loaf is perfect for baking with the summer produce and for sneaking in vegetables to this healthier chocolate cake. It’s just as decadent with a lighter yoghurt cocoa mousse frosting and lots of Dark Orange and Ginger Chocolate inside. It’s also naturally vegan and easily gluten-free; perfect for a family bake.
By Nourishing Amy
Double Chocolate Fudge Courgette Loaf Cake
Prep Time: 20
Serves: 10-12 People
Ingredients
For the Loaf
1 medium courgette grated (grated weight is 160-170g)
240ml plant-based milk
1 tbsp apple cider vinegar
140g coconut or caster sugar
1 ripe banana (100g, or 100 applesauce)
80ml light olive oil
1 tsp vanilla essence
240g plain or GF plain flour
40g cocoa powder
1 ½ tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
90g Dark Orange and Ginger Chocolate, chopped up
For Frosting
200g thick coconut yoghurt
2-3 tbsp cocoa powder
2 tbsp maple syrup
Extra Dark Orange and Ginger Chocolate, chopped up
1 orange, sliced
Method
Step 1
Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with baking paper.
Step 2
Prepare the courgette: grate the courgette and then place in a thin towel over a sieve for 5 minutes. Now squeeze out as much of the liquid as you can, so you have 100-110g of courgette left.
Step 3
Prepare the buttermilk: stir together the milk and apple cider vinegar and leave for 5 minutes to curdle.
Step 4
For the batter: pour the buttermilk mix, sugar, banana, olive oil and vanilla into a large mixing bowl and whisk well. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda and add the salt. Whisk to a thick, smooth chocolate batter. Add in most of the chocolate and break up the grated courgette as you add it into the bowl. Fold to combine, being carefully to not over-mix the batter.
Step 5
To bake: pour into the tin and smooth over the top. Add on the extra chocolate pieces and bake for 50-55 minutes until well-risen and an inserted skewer comes out clean from the middle of the cake.
Step 6
To cool: leave in the tin for 15 minutes then carefully lift out to cool fully.
Step 7
For the frosting: whisk together the yoghurt, cocoa powder and syrup till thick and smooth.
Step 8
To decorate: swirl the frosting over the loaf and decorate with orange slices and more chocolate.
Step 9
Slice and serve straight away or keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month, wrapped well and ideally without the frosting. Allow to defrost before frosting and decorate as above.
