This Gluten Free Chocolate Courgette Cake is a delicious way to use up a glut of courgettes. This fudgy chocolate loaf hides the veg so well that no one will guess it contains zucchini—perfect for converting courgette skeptics.
A Fudgy Chocolate Loaf Cake with Hidden Veg!
- Why choose this recipe? This Chocolate Courgette Cake (or Chocolate Zucchini Bread in the US) is quick to prepare and wonderfully fudgy. Grated courgette keeps the loaf moist without affecting flavour.
- Top Tip: Making a quick buttermilk by adding vinegar to milk improves the texture—similar to classic gluten free chocolate cakes.
- Will you taste the courgette? No—the grated courgette adds moisture but no overt vegetable flavour, so the cake remains rich and chocolatey.
- Got too many courgettes? This loaf is a great start. It’s also worth trying risottos, soups, or fritters when you need other ways to use a courgette surplus.
Table of Contents
- A Fudgy Chocolate Loaf Cake with Hidden Veg!
- Ingredients and Substitutions
- How to Make a Chocolate Courgette Cake
- Storing and Freezing Instructions
- More Easy Gluten Free Cake Recipes
- Gluten Free Chocolate Courgette Cake Recipe
- More Gluten Free Loaf Cakes
Ingredients and Substitutions
The full printed recipe card below lists exact quantities, but here are the main ingredients and swap suggestions for this chocolate courgette loaf.
- Courgette / Zucchini: Both green and yellow work well. Coarsely grate and squeeze out excess liquid.
- Caster Sugar: Also called superfine or baker’s sugar in the US.
- Vegetable Oil: Use a neutral oil such as sunflower or vegetable oil. Melted butter can be used but oil usually gives a moister crumb.
- Eggs: The recipe uses large UK eggs; use XL eggs if following US sizing.
- Gluten Free Self-Raising Flour: If you don’t have self-raising blend, use plain/all-purpose gluten free flour plus 1 tsp baking powder per 100g and 1/4 tsp xanthan gum. Use a mixed blend rather than a single flour.
- Cocoa Powder: Unsweetened natural cocoa works well; use Dutch-processed for a darker flavour. Always sieve to avoid lumps.
- Milk + Vinegar: Use this quick buttermilk or real buttermilk. For dairy-free baking, use a plant milk alternative.
- Dark Chocolate: Use milk chocolate if you prefer a sweeter loaf.
How to Make a Chocolate Courgette Cake
The full method appears in the recipe card below. These step photos show the straightforward process for making a moist gluten free courgette loaf.
Storing and Freezing Instructions
To store: Keep the cooled cake in an airtight container at room temperature for 3–5 days. Because it contains fresh courgette, it may not keep as long as drier gluten free cakes.
To freeze: Slice the cake and separate slices with baking paper, then freeze. Defrost individual slices at room temperature when ready to eat.
More Easy Gluten Free Cake Recipes
If you enjoy this Chocolate Zucchini Bread, try other gluten free loaf and cake recipes for more variety and baking inspiration.
- Gluten Free Chocolate Cake
- Gluten Free Carrot Cake
- Vanilla Loaf Cake
- Gluten Free Hummingbird Cake
- Gluten Free Lemon Drizzle Cake
- Gluten Free Red Velvet Cake
Have you tried this recipe?
I have a favour to ask: If you make and enjoy this cake, please leave a review and a short comment. Your feedback helps others discover the recipe and supports the site.
Want to connect further?
- Share your bakes on Instagram and tag the creator so they can see your photos.
- Join the Facebook community to connect with other gluten free bakers.
Gluten Free Chocolate Courgette Cake Recipe
Pin Recipe
Rate Recipe
Print Recipe
Equipment
-
2lb loaf tin
-
Loaf tin liner or parchment paper
Ingredients
- 150 g courgette
- 175 g caster sugar
- 150 ml vegetable oil
- 3 large eggs
- 175 g gluten free self-raising flour
- 30 g cocoa powder
- 100 ml milk
- 1/2 tbsp apple cider vinegar
- 100 g melted dark chocolate
Instructions
-
Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Line a 2lb loaf tin with a liner or parchment. Mix the milk and apple cider vinegar and leave for 5 minutes to curdle into a buttermilk substitute.
-
Coarsely grate the courgette and, in handfuls, squeeze out as much liquid as possible to avoid a soggy cake.
-
In a large bowl, beat the sugar, oil, milk/vinegar mixture and eggs for about 30 seconds until combined.
-
Stir in the grated courgette and melted chocolate. Sift in the gluten free flour and cocoa and fold gently until there are no dry pockets. The batter should be fairly runny.
-
Pour into the lined loaf tin and bake in the centre of the oven for 60–65 minutes, or until a skewer comes out clean. Cool on a wire rack before slicing.
Video
Notes
- Storing and Freezing: Store in an airtight container at room temperature for up to a week, or freeze sliced portions.
- Top Tip: Always squeeze the liquid from the grated courgette. Use a clean tea towel and twist if you prefer not to use your hands.
- Weighing vs Cups: Weighing ingredients is more accurate for gluten free baking and leads to more consistent results.
Nutrition
Like this recipe? Rate and comment below!
More Gluten Free Loaf Cakes
Get my cookbook!
If you want more gluten free inspiration, the author’s cookbook contains over 100 gluten free recipes for meals and desserts.