{"id":31931,"date":"2025-02-09T08:00:33","date_gmt":"2025-02-09T08:00:33","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31931"},"modified":"2025-02-07T09:19:03","modified_gmt":"2025-02-07T09:19:03","slug":"chocolate-courgette-loaf-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2025\/02\/09\/chocolate-courgette-loaf-cake\/","title":{"rendered":"Chocolate Courgette Loaf Cake!"},"content":{"rendered":"

A deliciously simple and refined sugar free chocolate courgette loaf cake with chocolate chips and a chocolate drizzle<\/h2>\n

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This cake is gloriously chocolatey, so light in texture, and also refined sugar free… what more could you want for a cake like this?!<\/p>\n

Courgette in a cake?!<\/h3>\n

Before you lose your minds, think about carrot cake. I know, you can kinda see the green in the courgette in the photos, but you can often see carrot in the photos of carrot cake as well, so it’s not necessarily as weird as it may sound. This cake, to some, may be a bit of a trust your process sort of cake – because you really should, as it’s delicious. <\/p>\n

The idea of using vegetables in a cake can be a bit mind numbing, but I am honest when I am saying that carrot cake is my favourite flavour of cake – and it’s hard one to beat. However, after always asking for recipe requests from you guys, I had requests for a courgette cake, and also cakes with less sugar… so this was born. <\/p>\n

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Chocolate cake recipes<\/h3>\n

Chocolate cake is always a super popular cake, and it’s always going to be. I have so many variations of chocolate cakes on my blog and in my books now, that I just wanted to have fun with a new style of sponge instead. <\/p>\n

If you want a more ‘matilda’ style cake, my chocolate fudge cake<\/a> is definitely the one. If you want a basic chocolate sponge cake that’s easy to decorate, my back to basics chocolate cake<\/a> is the one. This cake is more unique, and more of a fun little twist of a sponge that I simply adore. <\/p>\n

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Loaf cakes<\/h3>\n

Now, there are so many ways you can go with a cake when you write a new recipe, but I really do have an adoration for loaf cakes if I am honest. They are so easy to bake, and usually easier to decorate, and I just love cutting off a chunk of cake and cracking on. <\/p>\n

I have so many loaf cake recipes across the board now such as my carrot loaf cake<\/a>, and even my coffee and walnut loaf cake<\/a>, and they are always so popular. Because of this, I wanted to make this cake a loaf cake style as well for ease. It would adapt in to other sizes and shapes I am sure, but I am yet to test the timings for this. <\/p>\n

I always use the same loaf tin when I am testing recipes because, annoyingly, loaf tins really a vary in size no matter what they say on the label. I use this 2lb loaf tin<\/a>, but the general rule is a tin should be filled max 2\/3 of the way up the sides, so it doesn’t overflow. This may mean you have spare mix (which could be made into cupcakes – bake for 20 minutes), so there will be no wastage. <\/p>\n

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Cake mix<\/h3>\n

So when it comes to this cake mix, the ingredients are a little different. Like I have said, I wanted to combine the idea of the courgette cake with the refined sugar free. <\/p>\n