Mary Berry Chocolate Courgette Cake

I’ll be blunt: the first time I tried a chocolate courgette cake, I hated it. It was soggy. It was sad. And it tasted like someone tried to sneak vegetables into my pudding — which, of course, they did.

But then I found Mary Berry’s version. And everything changed.

Her Chocolate Courgette Cake is the exception to the rule. It’s not about hiding vegetables; it’s about using them smartly. They bring moisture, richness, and a gorgeous crumb — without a trace of green in sight. And when combined with cocoa powder, brown sugar, and just the right fat blend (sunflower oil and butter, if you’re curious), it becomes something else entirely: indulgent, rich, and properly moreish.

So if your last attempt ended up a damp disappointment like mine once did — don’t give up yet. This one works.

Ingredients List

• 120g softened unsalted butter — adds creaminess and structure.
• 125ml sunflower oil — gives a moist, almost velvety texture.
• 100g caster sugar
• 200g soft brown sugar — brown sugar deepens the flavour and keeps it soft.
• 3 eggs, lightly beaten
• 130ml milk — full fat if you’ve got it; oat milk works too.
• 350g plain flour
• 2 tsp baking powder
• 4 tbsp cocoa powder — unsweetened, always.
• 450g courgettes, peeled and finely grated — and yes, squeeze them dry. Learn from my mistakes.
• 1 tsp vanilla extract

How To Make It

1. Preheat your oven to 190°C (Gas 5). Line a 20x35cm traybake tin with baking parchment.
2. In a big mixing bowl, beat together the butter, oil, caster sugar and brown sugar. Go until it’s pale and fluffy. This step sets the tone — don’t rush it.
3. Beat in the eggs one at a time, then slowly add the milk. It may look like it’s curdling — just breathe and carry on.
4. In another bowl, sift together the flour, baking powder, and cocoa powder. Then gently fold this into the wet mixture. No over-mixing. Be tender.
5. Fold in the grated courgette and vanilla. Here’s where I once got distracted chatting to my sister and forgot to squeeze the water out. Don’t be me — wring them out like they owe you money.
6. Pour the batter into your tin and smooth out the top with a spatula.
7. Bake for 35–45 minutes until a skewer comes out clean. Mine was done at 40. Check early — it’s better to underbake and pop it back in than go too far.
8. Let it cool in the tin for 10 minutes, then turn out onto a wire rack.
9. Cut into squares while it’s still a little warm. There’s something smugly satisfying about that chocolatey steam rising up.

Common Mistakes

Why is my courgette cake soggy?
You probably didn’t squeeze the courgettes enough. Use a clean tea towel or cheesecloth and really wring them out.

Why did it sink in the middle?
Could be too much moisture or an underbaked center. Check your oven temp with an oven thermometer — trust me, they lie.

Why does my cake taste bland?
Cheap cocoa or skimping on the vanilla. Get the good stuff. It makes all the difference.

Can I taste the courgette?
Nope — not if you’ve grated it fine. If you can taste it, something went wrong. It should just add texture and moisture.

What if it’s too dense?
You overmixed the batter. Fold gently, just until the flour disappears. I learned this the hard way — cake turned out like a brick.

Storage and Reheating Tips

• Room temperature: Wrap well or pop in an airtight tin. Keeps lovely for 3 days.
• Fridge: Not necessary unless your kitchen is sweltering.
• Freezer: Wrap individual squares and freeze up to 3 months. Defrost at room temp.

Reheating:

• Oven: Wrap in foil and warm at 160°C for 8–10 mins.
• Microwave: 20–30 seconds per slice on medium.
• Air fryer: 160°C for about 3–4 minutes — surprisingly great.

What To Serve With It

• Vanilla ice cream — hot and cold contrast. Yes, always.
• A dollop of crème fraîche — cuts through the richness.
• Raspberries — their tartness lifts the whole thing.

Or just eat it plain in the quiet corner of your kitchen with the kettle on. No judgment.

FAQ Section

Can I make this gluten-free?
Yes — swap in a good 1:1 gluten-free flour blend. Just make sure it has xanthan gum or add a ½ tsp.

Do I need to peel the courgettes?
It’s better if you do — no one wants green flecks in their chocolate cake. Unless that’s your thing.

Can I make cupcakes instead of a traybake?
Absolutely. Bake for 18–22 minutes. Keep an eye on them.

Can I use butter only?
You can, but it’ll be denser. The oil helps with the light texture. Use both, as Mary intended.

Try More Recipes:

• Mary Berry Apple And Sultana Cake
• Mary Berry Buttermilk Cake
• Mary Berry Gluten-Free Sponge Cake