Chocolate and Courgette Fairy Cakes recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes

Courgette makes a sneaky appearance in these lovely chocolate fairy cakes - but children will never know that it's there. They are soft, sweet, and very moist due to the added courgettes. Garnish with some extra chopped pecans for a bit of crunch.


  • 3 eggs
  • 375g dark brown soft sugar
  • 225ml vegetable oil
  • 250g plain flour
  • 50g plain melted chocolate
  • 1 tsp. each baking powder and bicarbonate of soda
  • 1/2 tsp. salt
  • 225g grated courgettes
  • 100g chopped pecans
  • 50g unsalted butter
  • 50g cocoa powder
  • 5 tbsp. milk
  • 450g icing sugar
  • 1 tsp. vanilla extract


  1. Preheat the oven to 180C. Grease 24 cupcake cases or grease and line two 12-hole muffins tins.

  2. Beat the eggs with the brown sugar for about 5 minutes until well combined, thick and fluffy. Whisk in the oil and the melted chocolate. Sift in the flour, baking powder, bicarb and salt. Fold in the courgettes and chopped pecans.

  3. Divide the batter between the prepared cupcake cases. Bake for 20 minutes or until a skewer inserted in the centre of a cake comes out clean. Leave the cakes to cool on a wire rack.

  4. Beat together the butter and cocoa powder until smooth. Add the vanilla and milk and beat until smooth. Gradually beat in the icing sugar until you reach the desired consistency. Garnish the cupcakes with the icing.

For extra chocolatey cupcakes, try stirring in some chocolate chips. Recipe makes 24 cupcakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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