Last week I spotted that the lovely Beautiful Mess girls had made courgette bread, or zucchini as they call it, and remembered I had two courgettes just sitting in the fridge. I'm not a huge fan of things like carrot cake and thought that this was going to be similar but I actually found I loved this and couldn't taste the courgette, just plenty of chocolate!
This recipe makes 2 loafs from a tin that is 8x4 inches.
100g Unsalted Butter,
1 teaspoon Vanilla Extract,
40g Cocoa Powder,
Pinch of Salt,
1/2 teaspoon Baking Powder,
2 Courgettes grated
100g Chocolate Chips.
Preheat the oven to 170 degrees.
Firstly grate your courgettes and place in a sieve to drain the excess liquid.
Squashing down the courgette with the back of a spoon to help get rid of any extra water also helps so that the batter isn't too wet.
Mix together the butter, melted, and the sugar until combined and cool. (So as not to cook the eggs in the next step.)
Next add in the eggs and vanilla extract and mix.
Pop the flour, cocoa powder, salt and baking powder in a bowl combine together. Then add liquid ingredients and stir until smooth.
Next add the chocolate chips and courgette into the chocolate batter and mix. If you think the mixture is looking a little too wet from the courgette add a tablespoon more flour to even it out.
Pour half the mix into your loaf tin and save the other half for after this one has baked, or if you have two loaf tins then pop them both in together.
Pop your loaf into the oven for 50-60 minutes. Check it towards the 45 minute mark by popping a cocktail stick in the middle, if it comes out clean then your loaf is ready, if not then give it another 5 minutes and check again.
This is delicious sliced with a little butter and a cup of tea. And a little better for you than normal cake what with all that courgette in there.