Chocolate and Courgette Cake

Chocolate Courgette cake

So, following an extended leave of absence from household duties I am trying to get back into the swing of baking. Without burning the house down or injuring myself grievously.

I have nearly done both. More than once. But I promised Daily Waffle I would not harm myself in the name of cake. So here goes.

As a mum of 2 quite picky eaters I always keep an eye out for anyway to try and sneak more vegetables into their diet. Sneaking vegetables into cake seems the most foolproof way to go about things. Beetroot works well in brownies but one of my personal favourite, carrot cake, is met with disdain – because the vegetables are visible.

So I am hoping this rich, moist, chocolatey cake will allow me to sneak stealth goodies in to the cake for a guilt free(ish) treat….

Ingredients:

120g soft butter
125ml sunflower oil
100g caster sugar
200g soft brown sugar
450g peeled and grated courgette
3 beaten eggs
130ml semi skimmed milk
350g plain flour
2 teaspoons baking powder
4 table spoons coco powder
1 teaspoon vanilla extract

Set the oven to 190 degrees/gas mark 5.

Either grease and line a 20cm baking tray with baking paper (or use silicone which is easier).

Next cream together the butter,oil and sugars.

Gradually add in the eggs and milk.

Sift the flour, baking powder and coco into the mixture and then stir in the courgettes.

And that’s it. It makes a real bowlful of batter as they (might) say.

Spoon said batter into the baking receptacle and bake for at least 45 minutes. It took more like 55 in mine. The top should feel firm with a bit of wobble as Mary Berry (has probably) said. Poking it in the middle with a knife, which should come out pretty much clean is also an option.

Leave it to cool for a bit in the tin, cut it into squares (or squares and triangles if you are doing it in a circular tin) and then ignore it for a while longer before trying to remove the chucks of chocolaty, summer squashy loveliness. Delicate it is not. Tasty it is.

Chocolate and courgette cake

The courgette and oil ensure the cake remains moist and slightly fudgy. The veg also gives it an earth quality and stops it tasting too sweet although it is still rich.  I tried a bit before it cooled and I wasn’t sold I admit but gratification is worth delaying where this cake is concerned.

But the big question is did my self appointed ‘taster monkeys’ like it… They gave a double thumbs up and can’t believe they are allowed larger than usual pieces!



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About the author: Fee Hutch

Fee Hutch

Blogging with youtube links in like shouting from your soap box with a lovely soundtrack. I write about music, movies and memories mostly. Motherhood, ukuleles, health, a distinct lack of wealth and geekery sometimes sneaks in.

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