Photo of Chocolate courgette loaf cake by WW

Chocolate courgette loaf cake

Points® value
Total Time
1 hr
15 min
45 min


Low Fat Spread

55 g

Dark Chocolate

30 g

Egg, whole, raw

2 medium, raw

Caster Sugar

150 g, Golden


150 g, grated

Vanilla Extract

1 teaspoon(s), level

White Self Raising Flour

120 g

Cocoa Powder

2 tablespoon(s), level, extra 1 tsp

Baking powder

1 teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease an 800g loaf tin with 1 teaspoon low-fat spread and line the base with baking paper.
  2. Put 30g dark chocolate and 50g low-fat spread in a heatproof bowl set over a pan of simmering water. Stir until melted.
  3. Transfer the mixture to a large bowl and add 2 eggs, 150g golden caster sugar, 150g grated courgette, 1 teaspoon vanilla extract, 120g self-raising flour, 2 tablespoons cocoa powder and 1 teaspoon baking powder, then beat together with a wooden spoon.
  4. Pour the batter into the loaf tin and level the top using a spatula. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Sprinkle over 1 teaspoon cocoa powder to serve. The cake will keep in an airtight container for up to 4 days.