With a glut of zucchini we are always on the lookout for new recipes to use up the seemingly never-ending harvest. Karen found this great recipe on the Wickham family blog.
Zucchini/Courgette Chocolate Cake
1 c brown sugar
1/2 c white sugar
2 1/2 c flour
1/2 c yogurt
1/2 c cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp salt
1 tsp vanilla essence
3 cups (350g) grated zucchini/or courgette
1/2-1 c chocolate pieces (optional)
Line 25 cm square tin.
Cream butter and sugar. Add eggs one at a time with a spoonful of flour mixture. Add vanilla and yogurt and stir well. Sift in dry ingredients and stir in zucchini.
Pour into tin, and sprinkle with chocolate pieces if desired.
Bake at 170C for 45 minutes.
You can substitute gluten-free flour for the regular flour and it still comes out just fine (although we did end up cooking it for longer than the recipe). Hopefully next time we make it we’ll remember to take some photos before it gets eaten.