How To Make Courgette Cake Recipe at Home

Summer is also when happy hobby gardeners proudly present their harvest-fresh Courgettedelicacies (in real or virtual) and with sparkling eyes. Courgettecan also look quite impressive, especially the big and funny ones. No wonder, Courgetteis also a curbing and this family likes to have their own formal language.

Do you know Courgette cake? When I first heard about it I was really very skeptical. I am not the biggest Courgette fan and the idea of ​​vegetables in the cake was very suspicious at first. But some things just have to be tried out to form your own opinion. So I baked a Courgette cake for our topping-out ceremony and everyone thought it was great. And since Courgette is currently in high season and mutant Courgette are being offered from all sides, I have dug up the 4-year-old recipe again, slightly modified it and completely re-blogged it - other ingredients, new photos and new text.

Chocolate Courgette cake

Looking for a recipe for Courgette cake? Then try this simple and mega juicy chocolate Courgette cake!

equipment

Baking tin approx. 18x33 cm

ingredients

1 egg
100 g brown sugar
200 g of white sugar
120 g rapeseed oil
1 teaspoon vanilla paste
300 g of flour
70 g baking cocoa
1 teaspoon soda
1 teaspoon baking powder
1 pinch of salt
1 small Courgette(mine had 130 g)
100 g chocolate drops for melting
if necessary a little water (depending on the water content of the Courgette)
Chocolate topping
3 tablespoons butter
1.5 tablespoons of cocoa
3 tbsp chocolate drops
2 tbsp milk
100 g of powdered sugar

instructions to Make Courgette Cake Recipe at Home

cake

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and line 2 20cm cake tins.
2. Coarsely grate the carrot and courgettes, then place into a colander over the sink and squeeze to release any liquid. Repeat twice, or until barely any more moisture comes out. Toss in 10g of the flour and set aside.
3. Sieve the flour into the bowl of a food mixer and add the sugar, baking powder, salt and almonds. Zest the lemon – reserving the juice for the frosting – and add to the bowl along with the orange zest, sultanas, butter and eggs.
4. Mix for 2 minutes, then add the courgette and carrot to the bowl and mix for a further 2 minutes, or until well combined – do not overmix.
5. Divide between the lined cake tins and bake in the oven for 30 – 40 minutes, or until the tip of a knife inserted in the centre comes out clean. Leave to cool for 10 minutes in the tins, then turn out onto a rack and leave to cool completely.
6. For the frosting, place the very soft butter into a bowl and add a tablespoon of the reserved orange juice. Beat or whisk until combined, then add the icing sugar to form a smooth buttercream. If you like, add a squeeze of lemon juice, too.
7. Stir in the cream cheese and lemon zest, mixing gently with a wooden spoon until combined.
8. Spread half the frosting in the middle of the cake and use the rest on top. Decorate with a little lemon and lime zest, or curls of citrus peel.
9. Grate the Courgette coarsely. Egg, and creamy sugar and vanilla paste and a pinch of salt. Add the oil and Courgette and stir.
10. Mix the cocoa, flour, baking powder and baking soda in a separate bowl and stir briefly under the dough. Stir the chocolate drops under the dough. If the dough is too firm, add one tablespoon of water one at a time. The dough may be a little firmer.
11. Place the dough on a sheet of baking paper or baking pan and bake in the oven at 180 degrees for 25-30 minutes.

topping

1. When the cake is taken out of the oven, the topping can be stirred. Add butter and melt the chocolate drops. Remove the pot from the hob and stir in the cocoa, milk and icing sugar one after the other. Spread the topping on the warm cake and let everything cool down.

Notes: I'm always happy to see that my recipes are tried and even more, if you like it as much as I do. If you bake the cake, then I'm glad if you link me to the photo and the hashtag Use #malmalmalene.