Chocolate Courgette Pudding
If you’ve never thought to pair courgettes with chocolate, get ready for a delicious surprise. This Chocolate Courgette Pudding is rich, moist, and ultra-fudgy, with a deep cocoa flavor and a velvety texture that melts in your mouth. The best part? You’d never guess there are veggies hidden inside. It’s the kind of dessert that feels indulgent, but has a little wholesome twist tucked away in every bite.
Behind the Recipe
This one was born from one too many courgettes overflowing in the garden during summer. Determined not to let them go to waste, I grated one into a chocolate cake batter on a whim—and what came out of the oven was magic. That extra moisture from the courgette made the pudding so soft and tender, it instantly became a family favorite. Now, even the pickiest eaters happily dig in, none the wiser about the sneaky veggie.
Recipe Origin or Trivia
While courgettes, or zucchinis, might not be the most common dessert ingredient, they’ve had a quiet presence in baking for decades. Originally used in cakes to add moisture without extra fat, they gained popularity in health-conscious kitchens. In the US, zucchini bread paved the way for its sweet applications. The idea of blending it with chocolate? Pure genius. It creates a texture that’s almost like a cross between a brownie and a sponge pudding—dense, tender, and oh-so-decadent.
Why You’ll Love Chocolate Courgette Pudding
This pudding is a sweet little secret you’ll want to share—or maybe keep all to yourself:
Versatile: Serve it warm with ice cream, cold with coffee, or packed into lunchboxes.
Budget-Friendly: Uses simple pantry staples and garden-fresh courgettes.
Quick and Easy: No mixer needed, just stir, pour, and bake.
Customizable: Add nuts, drizzle with chocolate, or swirl in nut butter.
Crowd-Pleasing: Everyone loves it—even those who claim to hate vegetables.
Make-Ahead Friendly: Tastes even better the next day.
Great for Leftovers: Moist enough to stay fresh for days.
Chef’s Pro Tips for Perfect Results
Want to make sure every bite is just right? Keep these tips in mind:
Grate the courgette finely so it melts into the batter without being visible.
Don’t squeeze the moisture out—that’s what keeps the pudding soft.
Use good quality cocoa powder for rich, deep chocolate flavor.
Let it cool slightly before slicing to let it set properly.
Bake until just set for that perfect fudgy texture.
Kitchen Tools You’ll Need
All you need are a few basics—nothing fancy here:
Mixing Bowls: One for wet and one for dry ingredients.
Whisk or Spoon: To gently bring the batter together.
Grater: For shredding the courgette into fine strands.
Measuring Cups & Spoons: Accuracy means the perfect bake.
Baking Dish: An 8×8-inch or similar size works beautifully.
Ingredients in Chocolate Courgette Pudding
These ingredients work in harmony to create something rich, moist, and secretly nutritious:
All-Purpose Flour: 1 cup – The foundation that holds everything together.
Unsweetened Cocoa Powder: 1/2 cup – Adds deep, chocolatey richness.
Baking Soda: 1/2 teaspoon – Helps the pudding rise gently.
Salt: 1/4 teaspoon – Balances and sharpens all the sweet flavors.
Granulated Sugar: 3/4 cup – Sweetens the pudding without overpowering.
Brown Sugar: 1/4 cup – Adds moisture and a hint of molasses.
Egg: 1 large – Binds the pudding and gives it structure.
Vegetable Oil: 1/3 cup – Keeps everything soft and moist.
Vanilla Extract: 1 teaspoon – Brings out the chocolate notes.
Grated Courgette (Zucchini): 1 1/2 cups – Adds moisture and texture, but disappears into the batter.
Ingredient Substitutions
Missing something? No worries—try these easy swaps:
All-Purpose Flour: Use whole wheat pastry flour for extra fiber.
Vegetable Oil: Swap with melted coconut oil or light olive oil.
Granulated Sugar: Use coconut sugar or maple sugar.
Brown Sugar: Can substitute with honey or more granulated sugar.
Egg: Replace with a flax egg for a vegan option.
Ingredient Spotlight
Courgette: Mild in flavor, courgette adds incredible moisture without changing the taste. It softens into the pudding and makes every bite feel indulgent.
Cocoa Powder: A key player in flavor. Use a rich, unsweetened cocoa powder for that dark, velvety taste that defines this pudding.
Instructions for Making Chocolate Courgette Pudding
Let’s bring this chocolatey magic to life together. You’ll be amazed at how easy it is:
Preheat Your Equipment:
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Combine Ingredients:
In one bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, mix the sugars, egg, oil, and vanilla until smooth. Stir in the grated courgette.
Prepare Your Cooking Vessel:
Pour the wet mixture into the dry ingredients and gently stir until combined. Do not overmix.
Assemble the Dish:
Pour the batter into your greased baking dish and smooth the top with a spatula.
Cook to Perfection:
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Finishing Touches:
Let the pudding cool in the dish for 10 to 15 minutes before slicing.
Serve and Enjoy:
Serve warm with a scoop of vanilla ice cream or enjoy chilled with a dusting of powdered sugar.
Texture & Flavor Secrets
This pudding is all about contrasts. The courgette keeps it extra moist and tender while the cocoa adds that luxurious, deep flavor. You get a slightly dense, brownie-like bite with a soft crumb that melts away. The sweetness is balanced, never overwhelming, making it perfect even for those who usually skip dessert.
Cooking Tips & Tricks
Let’s make your pudding unforgettable:
Use room temperature ingredients to help everything mix smoothly.
Add chocolate chips if you want extra richness.
Try baking in muffin tins for individual servings that are great on the go.
What to Avoid
Here are a few things to keep in mind:
Don’t overbake. You want it moist, not dry.
Avoid overmixing the batter once the flour is added.
Don’t skip the courgette. It’s what makes the texture so perfect.
Nutrition Facts
Servings: 9
Calories per serving: 220
Note: These are approximate values.
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Make-Ahead and Storage Tips
This pudding keeps beautifully. You can bake it the day before, let it cool, then store it in an airtight container. It stays fresh for up to 3 days at room temperature or 5 days in the fridge. To freeze, wrap slices individually and thaw before serving. A quick zap in the microwave brings it right back to life.
How to Serve Chocolate Courgette Pudding
Serve warm with a scoop of ice cream, a drizzle of chocolate sauce, or a dollop of whipped cream. It’s also lovely with a dusting of powdered sugar or alongside fresh berries. Pair it with coffee, tea, or a cold glass of milk for the ultimate treat.
Creative Leftover Transformations
Give leftovers new life:
Cube and layer with yogurt and fruit for parfaits.
Crumble into ice cream sundaes.
Warm and serve with a spoonful of peanut butter for a late-night snack.
Additional Tips
Add a pinch of cinnamon for extra warmth.
Sprinkle sea salt on top before baking for contrast.
Double the batch and freeze one for future cravings.
Make It a Showstopper
Top with a glossy chocolate glaze or a few shavings of dark chocolate. Garnish with thin courgette ribbons or edible flowers for a garden-fresh vibe. Serve in rustic squares on a white plate for contrast that makes the rich color pop.
Variations to Try
Chocolate Chip Version: Add 1/2 cup of dark chocolate chips.
Nutty Twist: Stir in chopped walnuts or pecans for crunch.
Vegan Version: Use flax egg and plant-based oil.
Mocha Pudding: Add 1 teaspoon of instant espresso powder.
Spiced Delight: Mix in cinnamon, nutmeg, or cardamom for warmth.
FAQ’s
Q1: Can I taste the courgette?
Nope! It disappears into the batter, leaving only moisture behind.
Q2: Can I make this vegan?
Yes, just use a flax egg and plant-based oil.
Q3: Can I use zucchini instead of courgette?
They’re the same thing, so go right ahead!
Q4: What size baking dish should I use?
An 8×8-inch or similar square dish works best.
Q5: Can I freeze it?
Absolutely. Wrap slices individually and freeze for up to 2 months.
Q6: Should I peel the courgette?
No need. Just wash and grate it.
Q7: What can I use instead of cocoa powder?
Unsweetened baking chocolate (melted) can work, but adjust for sweetness.
Q8: How do I know when it’s done?
The top will spring back slightly and a toothpick will come out with moist crumbs.
Q9: Can I use almond flour?
It changes the texture, but yes. Use a tested almond flour recipe for best results.
Q10: Can I serve this cold?
Definitely. It’s delicious warm or chilled.
Conclusion
Chocolate Courgette Pudding is proof that vegetables and dessert can be best friends. It’s soft, rich, and quietly nutritious—perfect for cozy nights or everyday indulgence. Trust me, it’s worth every bite.
