I found this recipe in an edition of a smallholders magazine, cut it out and stuck in into one of my home-made recipe books. I can't remember which magazine it was in, it was a number of years ago now, but I bring it out every year in courgette glut season.
200g / 7oz Plain flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Salt
115g / 4oz Sugar - I used granulated
175ml / 6 fl oz Vegetable oil - I used sunflower
175g / 6oz Plain chocolate - use the best you can afford, I used Bournville
225g / 8oz Courgettes - doesn't matter what colour, mine were yellow
- Sift together the flour, baking powder, bicarb, salt and sugar
- Beat the eggs with the oil in a separate bowl
- Place the chocolate in a Bain Marie, or in a bowl over a pan of hot water and let it melt slowly over the heat, don't let the chocolate bubble
- Grate the courgettes and squeeze them gently to get rid of excess moisture
- Beat the eggs and oil mixture into the dry ingredients and stir in the melted chocolate and courgettes
- Spread the mixture into a greased cake tin, I used a deep round one that I make the Christmas cake in, and bake at 180Deg C / 350Deg F / Gas 4, for between 30 - 60 minutes. If you find the top getting burnt and the inside still yet to finish cooking, place a sheet of tin foil over the top.
- Remove the cake from the tin and let it cool. Serve on its own or with cream, yoghurt etc
The finished cake - enjoy!
Stats today -
Eggs produced = 10
1/2 dozen eggs £0.90