Courgette Chocolate Cake
Courgettes in cake came into vogue a few years ago, but I only really bothered with them when I had a glut of the green blighters last autumn. Desperate to get rid of them, I made them into wholesome soups, pestos, pasta sauces and smuggled a few into this big chocolate cake.
|50g||dark chocolate or cocoa powder|
|zest of 1 lime|
|A pinch||of salt|
|75ml||sunflower or groundnut oil, plus extra for greasing|
You will need: a loaf tin.
Preheat the oven to 180°C/350°F/gas 4.
Wash the courgettes and grate them into the centre of a clean tea-towel. Wring out as much moisture as you can over the sink – they hold a lot and you don’t want to end up with mush instead of cake.
Grease a loaf tin. Grate the chocolate, if using. Grate the zest from the lime.
Put the flour, cocoa powder or grated chocolate, lime zest, sugar and a pinch of salt into a large mixing bowl. Mix thoroughly.
Make a well in the centre of the dry ingredients and pour in the oil. Add the courgettes and crack in the eggs. Stir well to combine, then pour the mixture into the loaf tin. Bake for 40 minutes or until a knife inserted in the middle comes out clean.
Tip: If you fancy a variation, try adding a selection of chopped nuts or dust with icing sugar and grated lime zest.