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Chocolate chip courgette loaf cake recipe


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  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate loaf cake
  • Chocolate chip loaf cake

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

18 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(57)

Reviews in English (46)

by Sarah Jo

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

by Andrew Crump

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

by roberta

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


Chocolate Chip Courgette (Zucchini) Muffins

When my boys were younger, I used to make these muffins all the time. They absolutely loved them.

But honestly, what’s not to love? They are one of the best chocolate muffin recipes I have ever had.

I’ve adapted this recipe from Miranda Gore Browne’s fudgy chocolate Courgette loaf cake from her lovely book “Bake me a cake as fast as you can”.


Chocolate chip cake (dark and milk)

The easy and quick recipe ideal for tasting it: the Chocolate chip cake ! I mixed it with dark chocolate and milk chocolate for even more indulgence .

This kind of chocolate chip cake is really ideal for a homemade snack, simple and quick to prepare. All you have to do is mix the ingredients and then add the coarsely chopped nuggets before baking. A real child's play!

Ce chocolate chip cake is really soft thanks to the addition of a mixture of yogurt / cream and oil. It is also very light so don't worry! I love to consume it lukewarm out of the oven, but you can also enjoy it cold for afternoon tea such as breakfast. With a hot drink, it's a real treat.

On the baking side, I love using tin molds, but you can use any type of mold. You will adapt the cooking time to your oven by testing with a wooden pick.

If you love this kind of cakes, I'm sure you will also like these recipes: the Chocolate-courgette cake, Hazelnut and chocolate ganache cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cakes.


26 Comments on "Chocolate Loaf Cake"

Would it be possible to replace all or some of the oil with unsweetened applesauce?

Jenny
I am going to make your chocolate loaf cake soon,I only have 8 mini loaf pans.Can your chocolate loaf cake recipe be made to fit into my 8 mini loaf tins?What should the cooking temperature and timer set at to bake your loaves at?Can I use a cooking spray can to coat the 8 mini tins with before I put the chocolate loaf cake batter in them?
I have most of the ingredients to make your chocolate loaf cake but I have to go buy a couple of the ingredients to make the cake or mini cakes.I will let you know how they turn out after I make them and start eating them with my family and friends ok jenny.
Kim

Will it still work if I don’t add chocolate chips.

Thoughts on a banana chocolate quick bread?

I’d just add chocolate chips to the banana bread!

Google “small batch chocolate banana muffins.” Find the one with the most reviews. Make them. Smile.

And I love the tin foil idea.

This cake is delicious! Thank you Jenny!

Weel, I am not a fan of oil based baked goods. And butter does add a lot of flavor. That being said, I made this with 1/2 cup melted butter, and it was delicious. Went together very easily. Thanks.

I have tried other of your recipies. Love that you make them w/o butter. Not calorie free, but tasty.

I wonder if I added some frozen cranberries to this if the moisture would be too much. Maybe dried (replumped and or fresh). I going to give it a go to add zing to the chocolate.
Love you. And thanks for all your work.

Elsie, it’s been awhile so you may not even notice my question. I was wondering if you tried cranberries, and how it worked. I’m wondering about using leftover homemade chunky cranberry sauce in recipes, and a chocolate cranberry cake or bread might be good.

Thank you Jenny ? This cake is heavenly everybody loved it

Does this do well with gluten free flour?

It turned out great. My family LOVED it! Thank you for another great recipe!

Thanks Jenny I’m going to make this tomorrow. Also since Christmas is right around the corner, will you give us some of your favorite Polish dishes soon.

Thank You Jenny! Miss seeing you on video. Hurry back, we want to see you, and you’re so funny, and fun!

I just made this recipe and it is fantastic! Thank you Jenny! I love your recipes! They have put the fun back into cooking for me! And I was able to find Bob’s Red Mill whole wheat pastry flour at Vitacost.com. Yay!

Thank You Jenny for another awesome recipe.Be making it this week

TO WHOM IT MAY CONCERN: JENNY AMUST, CAN YOU USE PRACHMENT PAPER IN CHANGE OF WAX PAPER.
WHAT DO YOU HAVE IN THE PAN OF THE FINISH PRODUCT? I DO NOT SEE ANY ALTERNATIVES FOR USE OF ANY PAPER UNDER THE MIXTURE (PAN, COATED). PLEASE ANSWER MY QUESTIONS. I HAVE FOLLOWED YOU NO KNEAD BREAD RECIPE WHICH ALSO DO NOT REMEMBER IF PARCHMENT PAPER SPAYED WITH THE MIX IN A CAN OF OIL FLOUR SPRAY?? . PLEASE LET ME KNOW WHAT YOU THINK AND WHEN TO USE PARCHMENT AP SPRAYED OR NOT SPRAYED AND WHAT IS THE OUTCOME OF USE ON EITHER OR.
THANKS
RESPECTFULLLY
MICKEY AKA MICHELE
[email protected]

I believe the only reason Jenny uses waxed paper for the sifted ingredients is for easy cleanup, simply throw the paper away. The pan is lined with aluminum foil, nothing else.

CAN YOU USE PARCHMENT PAPER IN CHANGE OF WAX PAPER? Parchment is more expensive but it can be used to sift dry ingredients onto but wax paper should never be used in the oven because it will melt wax into your food.
WHAT DO YOU HAVE IN THE PAN OF THE FINISH PRODUCT? Only aluminum foil.
I DO NOT SEE ANY ALTERNATIVES FOR USE OF ANY PAPER UNDER THE MIXTURE (PAN, COATED). You can grease the pan any way you like instead of using foil, but the foil elminates washing the pan.
I HAVE FOLLOWED YOU NO KNEAD BREAD RECIPE WHICH ALSO DO NOT REMEMBER IF PARCHMENT PAPER SPAYED WITH THE MIX IN A CAN OF OIL FLOUR SPRAY?? . PLEASE LET ME KNOW WHAT YOU THINK AND WHEN TO USE PARCHMENT AP SPRAYED OR NOT SPRAYED AND WHAT IS THE OUTCOME OF USE ON EITHER OR. I find it never necessary to spray parchment paper as long as you use a good quality (Reynolds brand is the only one I use).


  • 80ml/2¾fl oz vegetable oil, plus extra for greasing
  • 150g/5½oz light brown sugar
  • 2 free-range eggs
  • 160g/5⅔oz courgette, coarsely grated
  • 180g/6⅓oz plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp fine salt
  • 2 tbsp demerara sugar, for sprinkling

Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.

In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.

In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.

Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.

Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.

Recipe Tips

For extra texture and flavour, stir 70g/2½oz each of chopped walnuts and raisins into the batter just before pouring into the tin.


Classic French Chocolate Loaf Cake

Adjust rack ⅓ up from bottom of oven/preheat to 350℉ (180℃).

Line a 6 cup capacity loaf pan with foil, wrinkling as little as possible.

Brush foil with melted butter or, just before pouring batter in, spray with Pam.

Resift cornstarch 3 times and set aside.

Chop chocolate and place in heavy pan.

Dissolve coffee in boiling water and pour over chocolate, cover and place over low heat to melt.

Stir with whisk, transfer to small bowl and set aside to cool slightly.

In bowl of large mixer, beat butter until soft, gradually add sugar and beat for 2 to 3 minutes, scraping bowl.

Add egg yolks, one at at time, beating well.

Continue to beat until mixture is pale and creamy.

Add choc. at low speed, then add cornstarch and beat only until smooth, scraping bowl as needed.

In another bowl, beat whites with salt only until whites just stand up do not overbeat.

Add rounded TBLS. of whites to chocolate mixture and stir to mix.

Repeat a few times to lighten mix, then stir in the remaining whites, half at a time, folding gently but completely.

If using Pam, spray now/pour batter into pan.

Lift pan in both hands and move it gently back and forth to even out batter.

Place in larger pan (which may not be deeper than cake pan) and pour boiling water in, about an inch deep.

Bake for 50 to 55 minutes until a tester gently inserted into the middle, all the way to the bottom, comes out just barely clean and dry.

Test several times to be sure.

There will be a thin crust on top the middle will be soft.

Turn off heat open oven door a few inches and let cake stay in for 20 minutes.

Open door all the way and let cake stand in oven for another hour until room temp.

Remove cake from water bath and dry cake pan.

Invert onto serving plate and remove foil.

Serve upside down or freeze.

Can be covered with chocolate curls sprinkled with powdered sugar or with whipped cream and berries if desired.


Chocolate Loaf Cake

Loaf cakes are in many ways the building blocks of great desserts. With a close-grained slice of loaf cake as a starting point, you can create a delicious sundae, a beautiful trifle, or simply enjoy it with a cup of coffee or tea. This rich chocolate loaf cake makes a great snack with a little bit of peanut butter on top.

Ingredients

  • 8 tablespoons (113g) butter, room temperature
  • 1 1/2 cups (283g) sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 2 teaspoons espresso powder, optional, to enhance chocolate flavor
  • 2/3 cup (57g) unsweetened cocoa, Dutch-process or natural
  • 2 tablespoons (14g) Cake Enhancer, optional for moistness
  • 3 large eggs, at room temperature
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (170g) milk, at room temperature

Instructions

Preheat the oven to 350°F. Lightly grease a loaf pan: either 9" x 5", or 8 1/2" x 4 1/2". The smaller pan will yield a higher-crowned loaf.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture. Don't worry the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Perfect your technique

Chocolate Loaf Cake

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp that's OK. If you have an instant-read thermometer, the center will register about 205°F, while just under the top will register about 195°F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.


Ingredient list for this courgette (zucchini) and apple loaf cake

  • Plain (all-purpose) Flour
  • Bicarbonate of soda
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • soft light brown sugar
  • Vegetable or Sunflower oil (any flavourless oil would work)
  • eggs
  • vanilla extract
  • Finely grated courgettes/zucchini
  • chopped apples
  • raisins or sultanas
  • chopped pecans or walnuts (they add a lovely crunch and texture to this cake, but you don’t have to add them)
  • Demerara sugar for sprinkling on top of the cake


Chocolate Zucchini Bread Recipe

This super delicious and easy chocolate zucchini loaf packs in a full cup of zucchini!

Sneaking the nutrition-packed zucchini into the recipe adds so much softness and moisture, without all the extra fat and calories.

It can be whole grain, vegan, gluten free and egg free, with an out-of-this-world chocolate flavor!

You Might Also Like: Healthy Banana Bread – OIL FREE option

Add In Ideas:

Death by chocolate zucchini cake

This is a really great way to use up extra zucchini.

The chocolate zucchini quick bread is so rich and decadent that it makes an amazing dessert—perhaps topped with Keto Ice Cream, or Coconut Ice Cream, or even Banana Ice Cream?!

But it’s also healthy enough for a filling breakfast packed with wholesome nutrition.

The best part is that it honestly tastes like actual chocolate cake!

More easy zucchini recipes:

How to make zucchini bread

The recipe for this moist chocolate zucchini bread is super simple: Combine the ingredients in a large bowl, and pour the batter into a pan.

Sprinkle some chocolate chips (or even white chocolate chips or peanut butter chips!) on top if you wish.

Place it in a preheated oven on the center rack, sit back and wait.

Leftovers can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.

Vegan chocolate zucchini bread

To keep the recipe vegan, I often use coconutmilk yogurt, but other nondairy yogurts such as almond or soy yogurt work as well.

You can make the recipe gluten free by using oat flour or certified-gluten-free oat flour. There’s also an oil free option for those who prefer a version without oil.

What can I use for the yogurt?

If you don’t have any yogurt on hand, it also works to sub an equal amount of sour cream or coconut cream. If using coconut cream, feel free to replace the oil in the recipe with milk of choice or additional coconut cream.

I’d think mashed banana would also work as a yogurt alternative in the zucchini loaf, but I haven’t tried it yet. If you try before I do, definitely let me know how it goes!

Every time I make a recipe with chocolate and zucchini, it reminds me of babysitting back in middle school and watching this one particular episode of Veggie Tales cartoons, where an evil zucchini tries to force everyone to worship a giant chocolate bunny.

There’s even a song about it, called “The Bunny Song.”

The song gets stuck in your head really quickly.

Today also happens to be National Zucchini Day.

Just in case you needed an extra excuse to go make this chocolate zucchini bread!


What I used to make this Zucchini Bread

  • Use a good quality heavy non stick loaf tin, like this one available from Amazon. Using a good quality tin prevents the side and bottom of the bread from cooking too quickly and drying out.
  • I used an immersion blender, like this one available from Amazon to blend the butter and banana into a smooth puree.
  • I used good quality choc chips like these ones from Ghirardelli, which are available from Amazon.

If you like this Choc Chip Zucchini Bread recipe, you may also like this 7 SmartPoint Apple Cake recipe or these Pumpkin Spiced Scones. These Apple Turnovers are also very popular if you are looking for a lower SmartPoint treat!


Watch the video: Updated Chocolate Chip Zucchini Loaves - From the Test Kitchen (November 2021).