What to do with all those courgettes? Make cake of course!
A little bit of naughtiness for you. Cake every now and then doesn’t do you any harm. Dark chocolate and courgettes seem to be good balance! I was given this recipe a few years ago by a client. Since then it has been shared a few times, a bit like my butternut squash cake recipe!
Get everything ready before you start mixing.
You have probably eaten carrot cake? For me it’s a personal favourite! So when I found this recipe using courgettes in cake, I was keen to give it a go. I have posted this a few years ago, but I’ve added a little extra to jazz it up a bit!
No need to peel the courgettes. Just grate.
8 oz grated courgette – squeeze to remove excess water
7 oz plain flour
1 tsp baking powder
1/2 tsp of salt
1/2 tsp bicarb
4 oz sugar
6fl oz mild vegetable oil
6 oz good quality dark chocolate at least 70% cocoa solids
A couple of tablespoons of chocolate drops – optional!
Melt chocolate gently in bowl over water.
Sift flour bicarb, baking powder and salt into a large bowl. Add the sugar.
Beat the eggs with oil in a separate bowl.
Stir the beaten eggs and oil into dry mixture. Do this lightly, like you would with a muffin recipe
Stir in melted chocolate and courgettes.
Pour into a lined tin – I use a square one so I can cut in to small squares.
If you are using the chocolate drops, spoon in half the mixture, then sprinkle with half the drops. Add the rest of the mixture and the remaining drops on the top.
Bake at 180 for 30 mins-ish
I have an Aga so it’s in the top oven with cooling shelf above for about 20 minutes.
(Check if cooked by inserting a skewer, it should come out clean)
You could ice it with a cream cheese topping like carrot cake, drizzle with a glacé icing, or warm it for a dessert with ice cream or cream.
It freezes incredibly well – if you have the willpower to get it to the freezer and not eat it all first!