Chocolate courgette cake
If you have a glut of courgettes – or even if you don’t – why not try this fabulous seasonal recipe for chocolate courgette cake from garden owner Janine. It even includes tips on how to hide the green ingredient from anyone reluctant to try vegetables in a cake!
Instructions
- Sieve the dry ingredients together into a large bowl.
- Lightly beat eggs with the oil and stir in other ingredients in a second large bowl.
- Lightly mix in the dry ingredients until no flour visible, then pour into two 2 lb lined loaf tins. Bake at 180 degrees for about 40 minutes until firm and a skewer or cocktail stick comes out dry. Rest in the tin for ten minutes then turn out and allow to cool.
If you enjoyed this content please consider making a donation to help us continue to support our nursing and health beneficiaries.
MAKE A DONATION TO SUPPORT OUR NURSING AND HEALTH BENEFICIARIES
Ingredients
- 375g self raising flour
- 75g cocoa power
- 1 tsp cinnamon powder
- 3 large eggs
- 2 medium or one large courgette, coarsely grated ( peel and remove seeds if larger and if you want to hide the green ingredient!)
- 325g caster sugar
- 1 tsp vanilla extract
- 175ml vegetable oil
- 100g coarsely chopped 40-50% dark chocolate
