Chocolate Courgette Cake Recipe

Submitted by Yorkie

Ingredients:

• 4 oz / 115g margarine
• 4 ½ fl oz / 130ml sunflower oil
• 4 oz / 115g caster sugar
• 8oz / 225g soft brown sugar
• 3 eggs, beaten
• 4 ½ fl oz / 130ml milk
• 12 oz / 350g plain flour
• 2 tsp / 10ml baking powder
• 4 tbsp / 60ml cocoa powder
• ½ tsp / 2.5ml ground allspice
• 1 lb / 450g courgettes, (peeled and) grated
• 1 tsp / 5ml vanilla essence
• 8 oz / 225g plain chocolate drops (I find that under 100g is enough in fact)

Method:

1. Preheat oven to Gas 5 / 190C and line a rectangular baking tin (about 9″ x 13″) with non-stick baking paper.
2. Cream the margarine, oil and sugars together until light and fluffy, then gradually beat in the eggs and milk.
3. Sift the flour, baking powder, cocoa and allspice together and fold gently into the mixture.
4. Stir in the courgettes and vanilla essence, and spoon the mixture into the tin.
5. Smooth the top and sprinkle on the chocolate drops.
6. Bake in the oven for 35 to 45 minutes until the cake is firm and a knife pushed into the centre comes out clean.  Lift out, cut into quarters or smaller squares while still warm, and then leave to cool.

I freeze in quarters, wrapped in greaseproof paper and then a layer of clingfilm.  Doesn’t take too long to defrost and tastes just as good.