Chocolate chip courgette loaf cake

    (40)
    1 hour 50 min

    These moist courgette loaf cakes are packed with chocolate chips and chopped walnuts. This recipe makes 2 loaf cakes but they freeze well.


    5 people made this

    Ingredients
    Serves: 16 

    • 3 eggs
    • 240ml vegetable oil
    • 400g caster sugar
    • 1 tablespoon vanilla extract
    • 375g grated courgette
    • 375g plain flour
    • 3 tablespoons cocoa powder
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 60g chopped walnuts
    • 85g chocolate chips

    Method
    Prep:20min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 170 C / Gas 3.
    2. Grease and flour two 1lb loaf tins.
    3. Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract and courgette until thoroughly combined.
    4. Whisk flour, cocoa powder, salt, bicarbonate of soda and baking powder together in a separate bowl.
    5. Stir the flour mixture into the courgette mixture.
    6. Mix in chopped walnuts and chocolate chips.
    7. Pour the cake batter into the prepared loaf tins.
    8. Bake in the preheated oven until a skewer inserted into the centre of the loaves comes out clean, about 1 hour.
    9. Let cool in pans for 10 minutes before removing to finish cooling on wire racks.

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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (35)

    by
    55

    I cut the flour back to 2 1/2 cups and added an additional 1/2 cup of cocoa powder to make up the difference. I also increased the baking powder to a full teaspoon and used pecans instead of walnuts. I made muffins out of this recipe, I was able to get 18 muffins. I did bake them at 350 for just about 22 minutes. This recipe turned out moist and delicious--I'm really glad I thought to increase the cocoa powder. My kids both thought it needs more chocolate chips. I think I could get away with cutting back the sugar by half next time and increasing the chocolate chips, maybe use mini-chocolate chips.  -  11 Jul 2012  (Review from Allrecipes US | Canada)

    by
    15

    Enjoyed this very much, substituted 1/2 cup of Oil and 1/2 cup of Applesauce to cut down on the oil and greasy consistency as mentioned in the other review...Made one loaf for home and one for my girlfriend to take to work...everyone's loved it. One thing I've noticed is the Chocolate chips and nuts take on the flavor of the Zucchini more so than the actual bread does. It's almost like eating Coco Puffs...but it's pretty epic...I'll be making this again when fresh pumpkin is out of season :D  -  14 May 2012  (Review from Allrecipes US | Canada)

    by
    14

    this bread is more like a cake..it is very moist i think the amount of oil should be reduced to 1/2 cup it almost is a little greasy so much so it most definitly has a tendancy to stick to the pan bottom even using a quality no stick pan otherwise enjoy my family did  -  13 Mar 2012  (Review from Allrecipes US | Canada)

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