For the cake

  • 4 medium eggs, beaten
  • 150ml vegetable oil
  • 130ml semi-skimmed milk
  • 300g light brown soft sugar
  • 350g plain flour
  • 75g cocoa powder, plus extra for dusting
  • 2 tsp baking powder
  • 400g courgettes
  • 1 tsp vanilla extract

For the icing

  • 100g unsalted butter, softened
  • 1 tsp vanilla extract
  • 250g icing sugar


  1. 1

    Preheat the oven to 190°C/gas mark 5. Line a 20cm x 30cm baking tray with baking parchment.

  2. 2

    Whisk together the eggs, oil and milk. Add the brown sugar and mix well. Sift the flour, cocoa and baking powder into a bowl, then fold into the wet mixture. Finely grate the courgettes and stir into the mixture along with 1 tsp vanilla extract. Spoon into the baking tray and bake for 40 minutes, then leave to cool.

  3. 3

    Meanwhile, beat the butter, vanilla extract and 250g icing sugar in a bowl. Spread the icing over the top of the cooled cake and finish with a dusting of cocoa. Cut into slices, remove from the tray and serve. 

Nutritional Details

Each serving provides
  • Energy 1574kj 376kcal 19%
  • Fat 17.3g 25%
  • Saturates 5.2g 26%
  • Sugars 33.0g 37%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1382kj/330kcal

Each serving provides

48.5g carbohydrate 2.6g fibre 5.3g protein

Also in these Scrapbooks

Back to top