It’s the time of year when people who grow these monstrous green things (also called zucchini by some of our cousins), suddenly find they have a glut of them: courgette season is once again upon us!
There is always the possibility of having them sautéed, in a ratatouille, stir-fried in various ways and in a whole heap of others too, all of which are pretty good for you. However as we all learned from our childhoods, we know the best way to cope with a Very Healthy Vegetable is to cover it in chocolate and pretend it isn’t really there at all.
What looks a rather unpromising grey-brown when it goes in the oven, comes out chocolatey and delicious. The courgette keeps this cake wonderfully moist, and you can kind of pretend it’s good for you as well. It’s a win all round.
You can also use similar quantities of pumpkin or squash instead of courgette.
You will need:
- A 2lb loaf tin, greased and lined (or use one of those awesome silicone ones, which I really recommend, and which don’t need lining); alternatively use a lined 8inch x 14inch (20cm x 35cm) baking tray.
- 120g softened butter
- 125ml sunflower oil
- 100g caster sugar
- 200g soft brown sugar
- 3 eggs
- 130ml milk
- 350g plain flour
- 2tsp baking powder
- 5tbsp cocoa
- 350-400g peeled and finely grated courgettes
- 1tsp vanilla
- Heat your oven to 190˚C / 370˚F/Gas mark 5.
- Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
- Sift the flour, baking powder and cocoa together and fold into the mixture. Stir in courgettes and vanilla, and spoon into tin.
- Bake for 35 to 45 minutes, until a skewer comes out clean. (Or possibly a little longer: it can be as long as 55 minutes, but maybe my oven is just inconsistent). If you used a baking tray, cut into delicious brownie-sized squares