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Chocolate Courgette/ Zucchini Cake

2 tbsp unsalted butter
¼ cup oil (I used a light olive oil, not extra virgin. Replace with canola or vegetable oil)
1 cup sugar
1 egg
½ tsp vanilla extract
¼ cup buttermilk
1¼ cup plain flour
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
½ tsp baking soda (bicarb of soda)
¼ tsp cinnamon
1 cup grated courgette/ zucchini
¼ cup dark chocolate, chopped

For the sauce: 

½ cup dark chocolate, chopped

½ cup heavy (whipping) cream
2 - 3 tbsp caster sugar

Method:

Preheat oven to 350 F.

Cream together the butter and sugar. Add the oil, egg, vanilla and buttermilk, and whisk until well mixed.

Sift together the flour, cocoa powder, baking powder, baking soda and cinnamon.

Add the dry ingredients to the creamed mixture, little by little, beating until well mixed. Stir in the grated courgette/ zucchini and the chopped dark chocolate.

Pour into a well greased loaf tin, and bake for 40 - 45 minutes, until well risen and a cake skewer comes out clean.

To make the sauce, heat the cream until just under boiling point. Place the chopped dark chocolate and the sugar in a heatproof bowl. Add the hot cream and whisk into a smooth sauce. The sauce will thicken a bit upon cooling.

Serve the cake with the sauce poured over.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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