Nigella Courgette Chocolate Cake Recipe [GUIDE]

I first came across Nigella Lawson’s Courgette Chocolate Cake on a rainy Sunday afternoon. I was browsing through her cookbook, How to Be a Domestic Goddess (I know, the title is just begging to be embraced, right?). I had some courgettes in the fridge-no, not zucchini, because that’s just what they call it in America. These were honest-to-goodness British courgettes. At the time, I was skeptical as one might be when reading a cake recipe with a vegetable in the title. Courgettes in cake? Really? But the more I read, the more intrigued I became.

Nigella is known for taking what feels like a homey, comforting classic and turning it into something a little bit decadent. That’s exactly what her Courgette Chocolate Cake is: it’s an unexpected twist on a traditional chocolate cake. The courgettes while often used in savory dishes, are ingeniously paired with rich cocoa powder to create a moist, indulgent cake. You can’t even taste the courgettes themselves but they add a fantastic texture, making the cake more dense and fudgy, like the best brownies. The whole thing comes together quickly and it’s just so easy to pull off.

I’ll be honest, at first, I wasn’t expecting to be blown away. But I was. That cake was one of those moments where you feel like you’ve uncovered a hidden gem in the world of baking. It’s like you’ve found a secret shortcut to something rich and special and you can’t stop thinking about it after the last bite.

Nigella Courgette Chocolate Cake Recipe

Ingredients Needed

This is where Nigella’s genius really comes through: the ingredients are simple, easy to find and (for the most part) things you probably have hanging around the kitchen. No need for anything too exotic or difficult to source. Here’s what you’ll need:

1. Courgettes (2 medium) – The unsung hero of the recipe. Make sure you grate them finely so that they integrate smoothly into the batter.
2. Cocoa powder (75g) – It’s crucial to use good-quality cocoa powder here. I tend to go for something like Green & Black’s as it has that rich depth of flavor. It really elevates the whole cake.
3. Self-raising flour (175g) – The self-raising flour means no need for additional baking powder. That’s a little bit of lazy genius that I love.
4. Caster sugar (175g) – For sweetness, of course. You could experiment with alternatives but I find caster sugar gives that perfect level of softness and sweetness.
5. Ground almonds (75g) – This helps with texture and flavor. It also gives the cake a little bit of extra richness.
6. Baking soda (1 tsp). This helps the cake rise, adding to the fluffiness that balances out the dense courgette texture.
7. Salt (a pinch) – A dash of salt just brings out all the other flavors. Trust me, it makes a difference.
8. Vegetable oil (175ml) – This gives the cake a moist texture as opposed to using butter. It’s easier to work with when making the batter.
9. Eggs (2) – Eggs are a binding agent in most cakes but here they do their usual job while also adding to the richness.
10. Vanilla extract (1 tsp). Vanilla is the background note that makes the chocolate taste more chocolatey while also cutting through some of the richness.
11. Dark chocolate (200g) – The chunkier the better. Nigella suggests roughly chopping it so you get pockets of melted chocolate in the finished cake which is just… yes.
12. Icing sugar (for dusting). You can either dust with icing sugar or go all out and make a frosting, depending on how indulgent you want to get.

Equipment Needed

For this recipe, you don’t need anything too fancy. It’s all about simple tools which is exactly how Nigella likes it. Here’s what you’ll need:

1. A large mixing bowl. Something big enough to handle all the ingredients. You’ll be mixing up quite a bit.
2. A grater – To grate the courgettes. I recommend using a fine grate for a smoother texture in the cake but you can go a little coarser if you’re feeling rebellious.
3. A whisk or spoon. You’ll need this to combine your wet and dry ingredients. No need for a fancy stand mixer here; just a little muscle.
4. A spatula – To scrape down the sides of the bowl and to fold in the chocolate chunks.
5. A cake tin (about 20 cm/8 inches). This is where the magic happens. You’ll want to grease and line the tin before pouring in the batter.
6. An oven – You’ll need one that can get up to 180°C (350°F). It doesn’t have to be anything fancy, just a reliable oven.

Instructions To Make Nigella Lawson’s Courgette Chocolate Cake

Making the cake is a breeze which is why it became an instant favorite in my kitchen. Here’s how to pull it all together:

1. Prep the courgettes: Start by grating the courgettes finely. No need to peel them first. just wash them and then grate. Once they’re grated, set them aside and try not to nibble on too many. They’ll release a bit of water which is fine.
2. Mix the dry ingredients: In a large bowl, whisk together your cocoa powder, self-raising flour, ground almonds, sugar, salt and baking soda. You want these to be well-combined, so it’s smooth when you mix them with the wet ingredients.
3. Add the wet ingredients: Make a well in the center of the dry ingredients and crack in the eggs. Pour in the oil, vanilla and grated courgettes and start whisking. You don’t need to overthink this; just mix until everything is fully combined.
4. In goes the chocolate: Roughly chop your dark chocolate into chunks (don’t worry about getting them all perfectly sized; some will melt into the cake and others will stay as delicious little chunks). Gently fold the chocolate into the batter with a spatula. It’s like a surprise every time you take a bite.
5. Bake it: Pour the batter into your prepared cake tin. Pop it in the oven for 40-45 minutes or until a skewer comes out clean. Every oven is a little different, so keep an eye on it toward the end.
6. Cool and serve: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. If you want to take it to the next level, you can dust the cake with icing sugar or frost it with cream cheese frosting or chocolate ganache. But honestly, this cake is so good, it stands on its own.

What I Learnt

I learned that courgettes are more versatile than I had ever imagined. The first time I made this cake, I was astonished by how the courgettes just disappeared into the batter. They don’t overpower the flavor. they simply provide moisture and a dense, fudgy texture. It’s one of those cakes where the whole is greater than the sum of its parts.

I also learned that not all ’vegetable cakes’ are created equal. Some are too heavy or the vegetable flavor is way too obvious. This one doesn’t have that problem. The cocoa does a brilliant job of masking the courgettes and the dark chocolate adds that rich indulgence you crave from a good chocolate cake.

The best lesson I learned, though, is that Nigella’s recipes are never about making something complicated. they’re about making something pleasurable. There’s a reason this cake is so beloved. It’s simple but the results are outstanding.

FAQs

Can I Taste The Courgettes In Nigella’s Chocolate Cake?

Not at all! The courgettes add moisture and density to the cake without affecting the flavor. The chocolate is the star, and the courgettes just keep it wonderfully soft and fudgy. It’s like a little kitchen magic!

What If I Don’t Have A Food Processor For Grating The Courgettes?

No worries! A box grater works just fine. It might take a bit longer, but you’ll get the same result. Just make sure you squeeze out the excess moisture from the courgettes before adding them to the batter.

Can I Make Nigella’s Courgette Chocolate Cake Gluten-free?

Yes! You can easily swap out the flour for a gluten-free blend. If you want it to be just as moist and delicious, I’d recommend using a cup-for-cup gluten-free flour substitute. It works beautifully!