Apologies for showing this photo again. I’ve been asked by several people for the recipe for the courgette and chocolate cake that I made this week, so here it is:
Ingredients120g soft butter (I used dairy free sunflower spread) 100g caster sugar 200g soft brown muscovado sugar 125ml sunflower oil 3 free range eggs 130ml milk (I used rice milk) 350g plain flour (I used gluten free flour with 1tsp xantham gum) 2tsp baking powder 4tbsp cocoa powder 100g dark chocolate, cut into chunks 450g courgettes, peeled and grated (I didn’t peel ours since the skins are so soft)
Beat the butter and sugars together until light and fluffy, add the oil and eggs and keep beating. Add half the sieved flour and the milk and lastly fold in the remaining flour, cocoa, dark chocolate chunks and courgettes. Pour into a lined eight inch cake tin and bake at 190C for about 45 minutes – I used a slightly lower temperature and it took about an hour.
This recipe was given to me as a cutting from an unidentified (presumably local) newspaper, attributed to Emma Jenkins of ejcatering in Cardiff