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
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.