This healthy chocolate courgette loaf cake is rich, chocolatey and incredibly moist, but made with some lighter swaps including banana, yogurt and maple syrup. There is no added butter or oil, and the grated courgette adds even more moisture without making the cake taste like vegetables.
I have tested this chocolate courgette loaf many times to get the texture just right. It is soft and fudgy without being wet in the middle, with cocoa and chocolate chips giving it plenty of chocolate flavour. It's such a great family-friendly cake, with some hidden vegetables.
If you have a glut of courgettes to use up, this is such an easy way to turn them into something the whole family will enjoy. Everything is mixed together in one bowl too, so there is hardly any washing up.
My kids always ask for this in their packed lunch, so I always make sure I have some stashed in the freezer, as it freezes really well too.
For some more delicious chocolate bakes, try my Greek yogurt chocolate muffins or my high protein cottage cheese brownies.
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Jump to:
- Why You'll Love It
- Recipe Overview
- What Makes This a Healthier Chocolate Loaf?
- Ingredients and Substitutions
- How To Make Chocolate Courgette Loaf Cake
- How Do I Know When it is Cooked?
- How to Avoid a Soggy Chocolate Courgette Cake
- Serving Suggestions
- Variations
- How to Store Chocolate Courgette Loaf Cake
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Loaf Cake Recipes
- Recipe
- Feedback
Why You'll Love It
- No butter or oil - The banana, yogurt and courgette keep the loaf wonderfully moist instead.
- Packed with chocolate flavour - Cocoa powder and chocolate chips make this taste like a proper chocolate cake.
- A great way to use courgettes - Especially useful if you have lots growing in the garden.
- You can't taste the courgette - It melts into the cake as it bakes and is there for moisture rather than flavour.
- One bowl - Everything comes together in one large mixing bowl.
- Freezer friendly - Freeze it in slices so you always have something sweet ready for later.
- Family friendly - A good way to add some extra fruit and vegetables to a chocolate bake without it feeling like a "healthy cake".
Recipe Overview
- Flavour: Rich chocolate with a subtle hint of banana and cinnamon
- Texture: Soft, moist and slightly fudgy
- Difficulty: Easy
- Cooking method: Oven baked
- Bake time: Around 45 minutes
- Tin: 3lb loaf tin
What Makes This a Healthier Chocolate Loaf?
This is still a chocolate cake, but I have made some simple ingredient swaps compared with a more traditional chocolate loaf cake.
There is no added butter or oil in this recipe. Instead, mashed banana, yogurt and grated courgette provide moisture.
The banana adds natural sweetness, which means we can use maple syrup rather than relying on a large amount of granulated sugar. Maple syrup is still a form of added sugar, but I love the flavour it gives this loaf.
The courgette also adds bulk and moisture, while cocoa powder gives us an intense chocolate flavour without needing lots of melted chocolate.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Banana - Use a really ripe banana if possible. The more brown spots it has, the sweeter it will be and the easier it is to mash. Banana also replaces some of the fat you would usually find in a loaf cake and helps keep the crumb moist.
- Eggs - These give the loaf structure and help it rise. Bringing them to room temperature before baking will help everything combine more evenly.
- Yogurt - Another ingredient that keeps this chocolate courgette cake soft and moist without needing butter or oil. Use a plain, unflavoured Greek yogurt.
- Milk - This loosens the batter so that the dry ingredients combine properly without overmixing.
- Maple syrup - Adds sweetness whilst also contributing moisture. Because this is a liquid sweetener, I wouldn't recommend swapping it for granulated sugar, as that will alter the wet-to-dry ratio. Honey should work as a similar liquid sweetener, although I have tested the recipe with maple syrup and recommend that for the most reliable result.
- Vanilla extract - Chocolate and vanilla work so well together. Use vanilla extract rather than vanilla essence if you can, as the flavour is much better.
- Courgette - The star ingredient. There is no need to peel the courgette, as the skin softens when baked. Grate it fairly finely so that it disappears into the chocolate cake.
For this recipe, I don't squeeze the grated courgette dry. The recipe has been tested with the natural moisture from the courgette included. If you have a particularly large or exceptionally watery courgette and there is lots of liquid pooling underneath it after grating, you can lightly blot away the excess, but don't wring it completely dry. - Self raising flour - Gives the loaf its main structure and lift. For the most reliable result, weigh the flour rather than measuring it by volume.
- Cinnamon - You don't need much, but it gives the chocolate a warmer, deeper flavour.
- Cocoa powder - Use an unsweetened cocoa powder rather than drinking chocolate, which already contains sugar and other ingredients.
- Baking powder and baking soda - These give this fairly moist batter the extra lift it needs. Make sure yours aren't old, as raising agents lose their effectiveness once they have been open for a long time.
- Chocolate chips - Chocolate chips throughout the loaf make every slice more chocolatey. Keep a few back to scatter over the top before baking too. Dark chocolate chips give a richer flavour, while milk chocolate chips will make the loaf sweeter.
How To Make Chocolate Courgette Loaf Cake
- Prepare the oven and tin. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a 3lb loaf tin with baking paper, leaving a little overhang so the loaf is easy to lift out once cooled.
- Add the wet ingredients. Put the mashed banana, eggs, yogurt, milk, maple syrup, vanilla extract and grated courgette into a large mixing bowl.
- Whisk. Whisk everything together until the egg is completely combined and the banana is evenly distributed. It doesn't need to be perfectly smooth.
- Add the dry ingredients. Add the self raising flour, cinnamon, cocoa powder, baking powder and baking soda. Add the chocolate chips, keeping a small handful back for the top.
- Combine. Fold everything together just until there are no obvious pockets of dry flour. Don't keep mixing once the batter is combined, as overmixing can make a loaf cake dense.
- Fill the tin. Pour the mixture into the lined loaf tin and smooth the top. Scatter over the remaining chocolate chips.
- Bake. Bake at 180°C/160°C fan/350°F/Gas 4 for around 45 minutes, or until the loaf has risen and the centre is cooked through.
- Cool the cake. Leave it to cool in the tin for a short while before transferring it to a wire rack. Let it cool for at least 1 hour before slicing, as the centre continues to set as it cools.
How Do I Know When it is Cooked?
Chocolate cakes can be a little trickier to check because melted chocolate chips can make a skewer look as though the batter is still raw.
Insert a thin skewer into a couple of places near the middle of the loaf rather than directly through a chocolate chip. A few moist crumbs are fine, but there shouldn't be wet cake batter on it.
The top should also feel set rather than liquid when lightly pressed. If the top is browning before the middle is cooked, loosely cover it with foil and continue baking.
Don't keep baking until the skewer is completely dry, though. Courgette loaf is supposed to be moist, and overbaking it is one of the easiest ways to make it dry.
How to Avoid a Soggy Chocolate Courgette Cake
Courgettes contain a lot of water, which is exactly why they work so well in cakes. The key is getting the balance right.
This recipe has been tested using unsqueezed grated courgette, so don't wring all the moisture out of it. However, courgettes vary enormously. A small, firm courgette will usually contain less excess water than a very large, overgrown one.
If yours releases a pool of liquid after grating, lightly blot away the excess rather than squeezing every drop out.
Also make sure that you weigh the flour accurately, bake the cake until the centre is set and let it cool before slicing. A loaf that is cut when very hot can appear much wetter and gummier than it really is.
Serving Suggestions
This chocolate courgette loaf cake is delicious just as it is, especially once it has completely cooled and the chocolate chips have set a little.
For a snack or breakfast-style option, serve a slice with some plain Greek yogurt and berries. The freshness of raspberries or strawberries works especially well with the rich chocolate.
If you want to turn it into more of a dessert, warm a slice very briefly and add a spoonful of yogurt, frozen yogurt or a small scoop of ice cream.
A little peanut or almond butter spread over a slice is also delicious if you love chocolate and nut butter together.
And, of course, you can't go wrong with a slice alongside a cup of coffee or tea.
Variations
You don't need to change anything about this chocolate courgette loaf, but there are a few simple additions you could try.
Chopped walnuts, pecans or hazelnuts would add some crunch. You could add a little orange zest for a chocolate-orange version or swap some of the chocolate chips for raspberries.
You could also sprinkle a few chopped nuts over the top with the chocolate chips before baking.
Remember that adding lots of extra wet ingredients can change the texture of the loaf, so I would keep any additions fairly simple.
How to Store Chocolate Courgette Loaf Cake
Make sure the loaf is completely cool before storing it. Putting a warm courgette loaf into an airtight container traps steam and can make the outside sticky and the centre overly damp.
At room temperature: Store in an airtight container in a cool room for around 2 days.
In the fridge: For longer storage, keep it in an airtight container in the fridge for up to 5 days. Let a slice come back towards room temperature before eating for the softest texture.
To freeze: This chocolate courgette loaf freezes really well. I prefer to cut it into individual slices first and separate them with baking paper. Put them into a freezer-safe container or bag and freeze for up to 3 months.
Defrost individual slices at room temperature when needed.
Dannii's Top Tips
- Choose a small or medium, firm courgette rather than a huge overgrown one if possible.
- There is no need to peel the courgette.
- Grate it fairly finely if you want it to disappear completely into the cake.
- Don't squeeze the courgette dry for this recipe; the moisture has been accounted for in the batter.
- Weigh your flour for the most consistent result.
- Use unsweetened cocoa powder, not drinking chocolate.
- Mix the batter only until the flour has disappeared to avoid a dense loaf.
- Check the cake in more than one place so you don't mistake melted chocolate chips for uncooked batter.
- Let the loaf cool properly before slicing. The texture improves considerably as it sets.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Wet or gummy in the middle | The loaf needs longer to bake, the courgette was particularly watery, or it was sliced before cooling. | Bake until there is no wet batter on a skewer. If your courgette releases lots of water when grated, lightly blot the excess. Cool for at least 1 hour before slicing. |
| Loaf is dry | Too much flour or it has been overbaked. | Weigh the flour rather than using cups where possible and start checking the loaf at around 45 minutes. A few moist crumbs on the skewer are fine. |
| Loaf is dense or hasn't risen well | The batter was overmixed or the baking powder/baking soda is old. | Fold only until the flour has disappeared and make sure your raising agents are fresh. |
| Middle has sunk | The centre wasn't completely baked or the oven door was opened too early. | Avoid opening the oven during the early part of baking and check that the centre is properly set before removing it. |
| Top is browning before the middle is cooked | The outside is cooking faster than the centre. | Loosely cover the top with foil and continue baking until the centre is cooked through. |
Frequently Asked Questions
No. Courgette has a very mild flavour and the cocoa, vanilla, banana and chocolate are much more noticeable. Its main job in this recipe is to add moisture.
If you grate it fairly finely, you will barely be able to see it either.
Not for this recipe. I have tested the loaf using grated courgette without squeezing it, and the moisture helps create the soft texture.
If your grated courgette is sitting in a large puddle of water, lightly blot the obvious excess. Don't twist it in a tea towel until completely dry, as that removes moisture the recipe has been developed to use.
No. Wash the courgette well and grate it with the skin still on. The skin softens during baking.
The banana adds sweetness and moisture rather than making this taste like banana bread. There may be a subtle banana flavour, particularly if you use a very ripe banana, but the chocolate is definitely the dominant flavour.
There are a few possible reasons. Your courgette may have contained more water than usual, the loaf may simply need a little longer in your oven, or it may have been sliced before it had enough time to cool and set.
Make sure you use the specified tin size too. A smaller tin creates a deeper loaf and will change the baking time.
The most common causes are too much flour or baking the loaf for too long.
Using digital scales rather than cups will give you a much more accurate amount of flour. Start checking the loaf around the stated cooking time rather than automatically leaving it in longer.
Yes. Divide the mixture between 12 muffin cases and bake for around 25 minutes, or until a skewer inserted into the centre comes out without any wet batter.
Both are liquid sweeteners, but they have different flavours and slightly different consistencies. I have tested this recipe with maple syrup, so that is what I recommend for the most reliable result.
I wouldn't reduce a liquid ingredient. Maple syrup contributes moisture as well as sweetness, so removing a significant amount can affect the texture of the finished cake.
Yes. Let it cool completely, slice it and freeze the slices in an airtight container with baking paper between them. They can be frozen for up to 3 months.
There isn't one. Courgette is the British name and zucchini is the name more commonly used in the US. So if you have seen recipes for healthy chocolate zucchini bread, they are using exactly the same vegetable.
More Loaf Cake Recipes
If you've tried this chocolate courgette loaf cake, let us know how you got on in the comments below.
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Recipe
Healthy Chocolate Courgette Loaf Cake
Ingredients
- 1 Banana
- 2 Eggs
- 200 g (1 cup) of 0% fat Greek yogurt
- 125 ml (½ cup) of Maple syrup
- 1 tablespoon of Vanilla extract
- 120 ml (½ cup) of Semi-skimmed milk
- 150 g of Courgette (zucchini) - grated - do not squeeze
- 280 g (2 ¼ cups) of Self-raising flour
- 1 teaspoon of Ground cinnamon
- 50 g (½ cup) of Cocoa powder
- 1 teaspoon of Baking powder
- ½ teaspoon of Baking soda
- 50 g (¼ cup) of Dark chocolate chips
Instructions
- Prepare the oven and tin. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a 3lb loaf tin with baking paper, leaving a little overhang so the loaf is easy to lift out once cooled.
- Add the wet ingredients. Put 1 Banana (mashed), 2 Eggs, 200 g of 0% fat Greek yogurt, 125 ml of Maple syrup, 1 tablespoon of Vanilla extract, 120 ml of Semi-skimmed milk and 150 g of Courgette (zucchini) (grated) into a large mixing bowl.
- Whisk. Whisk everything together until the egg is completely combined and the banana is evenly distributed. It doesn't need to be perfectly smooth.
- Add the dry ingredients. Add 280 g of Self-raising flour, 1 teaspoon of Ground cinnamon, 50 g of Cocoa powder, 1 teaspoon of Baking powder and ½ teaspoon of Baking soda. Add 50 g of Dark chocolate chips, keeping a small handful back for the top.
- Combine. Fold everything together just until there are no obvious pockets of dry flour. Don't keep mixing once the batter is combined, as overmixing can make a loaf cake dense.
- Fill the tin. Pour the mixture into the lined loaf tin and smooth the top. Scatter over the remaining chocolate chips.
- Bake. Bake at 180°C/160°C fan/350°F/Gas 4 for around 45 minutes, or until the loaf has risen and the centre is cooked through.
- Cool the cake. Leave it to cool in the tin for a short while before transferring it to a wire rack. Let it cool for at least 1 hour before slicing, as the centre continues to set as it cools.
Recipe Notes
- Choose a small or medium, firm courgette rather than a huge overgrown one if possible.
- There is no need to peel the courgette.
- Grate it fairly finely if you want it to disappear completely into the cake.
- Don't squeeze the courgette dry for this recipe; the moisture has been accounted for in the batter.
- Weigh your flour for the most consistent result.
- Use unsweetened cocoa powder, not drinking chocolate.
- Mix the batter only until the flour has disappeared to avoid a dense loaf.
- Check the cake in more than one place so you don't mistake melted chocolate chips for uncooked batter.
- Let the loaf cool properly before slicing. The texture improves considerably as it sets.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
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