Dark chocolate and courgette loaf
The National Garden Scheme has been supporting Carers Trust since 1996, having donated over £3.9 million in that time to help the charity raise the profile of carers’ issues and enable them to further their reach and support even more unpaid carers.
This recipe is from The Great British Bake Off’s Miranda Gore Browne, who supports Carers Trust – and it’s from her book, Bake Me a Cake as Fast as You Can. Dark, chocolatey and with the texture of the moistest fudge cake, this bake contributes to your ‘five a day’ and, as cakes go, is almost good for you!
You can also download a recipe card here – Chocolate and courgette loaf
- Preheat the oven to 180°C (350°F/Gas 4) and line a 2-lb loaf tin with non-stick baking paper or use a loaf tin liner.
- Sift all the dry ingredients into a large bowl or whizz in a food processor to combine.
- Add the oil, vinegar, vanilla and water and mix well until everything is combined. Stir in the grated courgettes.
- Scrape into the prepared tin and bake in the preheated oven for about 40–45 minutes, or until a skewer comes out clean. Leave to cool in the tin.
- To make the icing place the dairy-free margarine, cocoa powder and water in a bowl and melt gently in the microwave or in a small pan over a low heat. Stir in the icing sugar and mix well until smooth. Spread a generous layer on the top of the cooled cake.
- 200 g plain flour
- 200 g caster sugar
- 80 g cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 5 tbsp vegetable oil
- 1 tsp vinegar (white wine or malt vinegar)
- 1 tsp vanilla extract
- 250 ml water
- 150 g raw courgettes, grated
For the icing
- 35 g margarine (or vegan alternative)
- 2 tbsp cocoa powder
- 2 tbsp boiling water
- 180 g icing sugar