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

For the icing

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


  1. 1

    Line a 20cm x 30cm baking tray with baking parchment and preheat the oven to 190°C, fan 170°C, gas 5.

  2. 2

    In a bowl, whisk the eggs, oil and milk together, add the brown sugar and mix well.

  3. 3

    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 teaspoon vanilla extract. Spoon into the baking tray and bake for 40 minutes. Leave to cool.

  4. 4

    To make the icing, beat the butter, 1 teaspoon 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. 


    Cook's tip: If you don't have a baking tray, you could also cook this cake in 2 x 18cm round cake tins. Simply reduce the cooking time to 30 minutes.

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

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