This is a wonderfully moist cake that is easy to make. It's deal for using up a glut of vegetables and you'll sneakily be able to get your kids to eat vegetables without them knowing. Use either a square or round tin whatever you have to hand. Courgettes do vary and yours might be more watery than mine meaning it will take longer to cook. It is a brownie so it will be squidgy! You can substitute gluten free flour and or different sugars but again, it could affect how long it takes to cook.
Course Afternoon Tea
Keyword brownie, Cake, courgette, zucchini
Prep Time 20minutes
Cook Time 25minutes
Total Time 40minutes
3largeeggs(approx 60 gr each)
50grgood quality cocoa unsweetened
100grplain floursuperfine or sponge flour if possible
5grbaking powder1 teaspoon heaped approx
350grcourgette / zucchini finely grated
Pre-heat the oven to 175C / 350F / Gas Mark 4
Grease a square or round cake tin approx 20 cm. Line with greaseproof paper or baking parchment
Either by hand or in a stand mixer, cream the sugar and butter together until very well mixed and light in texture
Using a sieve or tea strainer, sift the cocoa into the sugar and butter mixture
Mix well. Gradually add the eggs, one at a time.
Fold in the flour and baking powder.
Add the grated courgette / zucchini. Mix lightly
Pour into prepared tin and smooth top. Bake for approximately 25 minutes or until the mixture is set. To test, press the top, if it springs back it is done. Alternatively, use a skewer. Insert and remove the skewer, the mixture should be dry.
Allow to cool in tin for 10 minutes or so. Take out of tin and let it cool completely before removing lining paper.
Recipe created by Danielle Ellis of Severn Bites Copyright 2019. Please only reproduce with permission.