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Gateau de courgettes au chocolat

Gateau de courgettes au chocolat

September is around the corner. Whether your children are going back to school or you're just returning to the office, it's that time of year where a little treat to keep you going might just be what you need. It's chocolaty, super easy to make, delicious and dare I say it, contains one of your five a day! So here you have it my "gateau de courgettes au chocolat". It is chocolicious, melt in your mouth and naughty, so what's not to like! Once cooked you can't even tell there's courgettes in it!


300 g of grated courgettes (this is when you have squeezed all the water out of them).

240 g self raising flour

180 g sugar (can be caster or granulated)

100 g melted butter (unsalted)

2 TBSP of ground almonds

3 eggs

100 g dark chocolate (melted)

I like to bake my cake in a bread tin but an 8″ round tin will do too.

Pre-heat your oven to 180° C fan.

For the garnish (this is me being extravagant, the cake is actually really nice without it)

100 ml double cream

100 g dark chocolate

I chose to add cherries dipped in white chocolate and strawberries but you can easily skip that bit (this is just for show, you know, when you have dinner party guests you want to impress!)


When I said it was easy, I meant it really. The hardest bit is to line your cake tin with baking paper. In a bowl, mix all your ingredients together in one go, the courgettes, sugar, eggs, melted butter, flour, ground almonds and chocolate. (remember to squeeze the water out of your courgettes). You will end-up with a very loose batter, don’t panic that is fine. Pour it into your tin and into your oven for a good hour, reduce the temperature to 170° c once in the oven. Make sure your cake is cooked by inserting a skewer or a knife in the middle, if it comes out clean it’s cooked, if not put it back in the oven a bit more.

Leave your cake to cool. Once cooled you can add a chocolate ganache on top, but you can also eat it as it is. If you decide to add the ganache, warm-up your double cream (don’t boil it otherwise your chocolate will split), add your chocolate and stir, and spread it over your cake. I decided to add some fruits to mine to make it more appealing. Et voilà, mon gateau de courgettes au chocolat!

P.S: don’t forget to tag me on my social media channels if you make the cake IG or FB

You might fancy trying a savoury recipe click here

Beautiful tableware courtesy of Roneford Catering

Bon appétit!⠀

Corrine x


Courgettes and chorizo muffins

Courgettes and chorizo muffins

The courgette season is coming to an end. Because the weather has been so warm lately, mine are still giving a little bit. So here is another recipe that is super easy and always a family pleaser in my house, Courgettes and chorizo muffins. It is especially nice on a Sunday morning as part of a brunch.


225 g self raising flour

one egg

half teaspoon of baking powder

100 g grated cheddar

50 g diced chorizo

50 g black olives

one spring onion

1 grated courgette

175 ml milk

25 ml of olive oil

Greased muffin tray

Pre-heat oven to 180 º C


In a bowl mix all the dry ingredients, flour, baking powder, cheese, courgettes, onion and olives. Mix milk, egg and olive oil together, then pour over your dry mix. Quickly mix but don’t over do it otherwise your muffins will be very heavy. For a light fluffy muffin, you quickly mix the ingredients together. And that is more or less it. Fill your muffin tin half way to the top, leaving a bit of space for your muffin to rise. Pop them in the oven for 20 minutes or so, until nice and golden on top. Serve them hot as part of a brunch or even with a soup. If you are vegetarian, the chorizo is not necessary. The olives and spring onions add plenty of flavour anyway.

You can also find other courgettes recipes here 

Bon appétit!⠀

Corrine x