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Mary Berry Chocolate Courgette Cake

Mary Berry Chocolate Courgette Cake recipe
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Mary Berry Chocolate Courgette Cake is a moist chocolate sponge made with cocoa powder, grated courgette, flour, eggs, butter, and sugar. The courgette adds moisture and softness without affecting the flavour, resulting in a rich, tender cake that holds its shape beautifully and tastes even better the next day.

Ingredients

  • 250g courgettes, grated

  • 175g caster sugar

  • 125g unsalted butter, softened

  • 2 large eggs

  • 200g self-raising flour

  • 50g cocoa powder

  • 1 teaspoon vanilla extract

  • ½ teaspoon baking powder

  • A pinch of salt

  • Optional: chocolate chips for extra richness

Instructions

Step 1 — Prepare the courgettes

Grate the courgettes finely and squeeze lightly to remove excess moisture, but avoid pressing them completely dry.

Step 2 — Cream butter and sugar

Beat softened butter and caster sugar until pale and fluffy, creating a light base for the cake.

Step 3 — Add eggs and vanilla

Beat the eggs in one at a time, then stir in vanilla extract to enhance the flavour.

Step 4 — Add dry ingredients

Fold in self-raising flour, cocoa powder, baking powder, and salt gently to avoid overworking the batter.

Step 5 — Mix in the courgette

Stir in the grated courgette and chocolate chips if using. The batter will look thick but will loosen as the courgette releases moisture.

Step 6 — Transfer and bake

Pour the batter into a greased 20cm tin and bake at 180°C (160°C fan) for 40–45 minutes, or until the cake is risen and a skewer comes out clean.

Step 7 — Cool and serve

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar or spread with chocolate icing if desired.

Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-courgette-cake/