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A cake made with courgette might sound unusual, but the courgette gives the cake a lovely moist texture. This recipe uses dark chocolate and almonds, the dark chocolate makes it deliciously rich the almonds add a beautiful slightly nutty crunch.
We always have a glut of courgettes at this time of year, the more you pick the faster they seem to grow! I found out last year that you can freeze grated courgette without blanching them. We grate and weigh out a few extra 225g portions and pop in the freezer ready to make this delicious cake again later in the year.
CHOCOLATE, COURGETTE AND ALMOND TRAYBAKE
- 200 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 115 g caster sugar
- 170 ml vegetable oil
- 2 large eggs beaten
- 225 g courgettes grated
- 170 g plain chocolate
- 60 g sliced almonds
Pre-heat the oven to Gas Mark 4
Line and grease a 25cm x 25cm baking tray
Mix the flour, baking powder, bicarb and salt together in a bowl
Add the eggs and the oil to the dry ingredients and mix well
Squeeze as much of the liquid out of the courgette as possible, using a clean tea-towel
Melt the chocolate in the microwave, stirring every 10 seconds until melted.
Add the melted chocolate and the grated courgette to the bowl, and stir well.
Pour the mixture into the cake tin
Bake for approx 50 minutes.
This has to be my favourite way of eating courgettes! What is your favourite way?