Chocolate courgette cake
Courgettes make a cake moist and sweet, a little as ground almonds do. We like to use this recipe to persuade children of the virtues of vegetables. It is a regular feature of the lunch we prepare for Landscove Primary School and the children love it.
Cook's notes
If after grating your courgettes seems particularly watery, wrap them up in a tea towel and wring some of the water out.
Ingredients
- 120g softened unsalted butter
- 125ml sunflower oil
- 100g caster sugar
- 200g soft brown sugar
- 3 eggs, lightly beaten
- 130ml milk
- 350g plain flour
- 2 tsp baking powder
- 4 tbsp cocoa powder
- 450g courgettes, peeled and finely grated
- 1 tsp vanilla extract
Method
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Step 1
Preheat oven to 190°C/Gas 5. Grease a 20x35cm baking tin and line with baking parchment.
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Step 2
Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.
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Step 3
Sift the dry ingredients together and fold them into the butter mixture. Stir in the courgettes and vanilla, then spoon the mixture into the tin.
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Step 4
Bake for 35-45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.