Chocolate Courgette Cake
Ingredients
- 120 g Soften Unsalted Butter
- 125 ml Sunflower Oil
- 100 g Caster Sugar
- 200 g Soft Brown Sugar
- 3 eggs - lightly beaten with 130 ml milk
- 350 g Plain Flour
- 2 tsp Baking Powder
- 4 tsp Cocoa Powder
- 450 g Courgettes, peeled and finely grated
- 1 tsp Vanilla Extract
Directions
Pre-heat oven to 190 degrees Centigrade
Line a loaf tin, 20 x 35cm baking tin or similar
Put the butter, sunflower oil and both sugars in a bowl and beat together until light and fluffy.
Gradually beat in the eggs and then the milk. Sift the dry ingredients together and fold them into mixture
Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35cm baking tin lined with baking parchment.
Place in an oven preheated to 190®C and bake for 35-45 minutes, until skewer inserted in the centre comes out clean.
Cut into squares whilst still warm.
