Chocolate Courgette Cake.

Now now, don’t skip this just because of the courgette – we all love carrot cake, don’t we? So what’s the difference?

The inclusion of courgette creates a moist, light chocolate cake by omitting the butter, and I’m sure you can count it as one of your five a day (or depending how much you eat, two of your five a day!). It’s fluffy, airy and tasty – a summery chocolate loaf if you will. Perfect with a dollop of ice cream or creme fraiche if you’re feeling virtuous.


Make the most of courgettes whilst they’re in season – these came fresh off of my neighbour’s allotment! Can’t get much fresher than that.


350g self-raising flour

40g chocolate powder

1 Tsp. each of ginger, nutmeg and clove

175ml extra virgin olive oil

375g caster sugar

3 eggs

2 Tsp. vanilla extract

500ml grated courgette


Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt.



In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette.



Mix the dry and wet mixture until just combined.


Line a cake or loaf  tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.





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