About this recipe:A gorgeous chocolate courgette cake, which can be frozen for up to 6 months - perfect for using that glut of courgettes at the end of summer. To make soured milk, mix 125ml milk with 2 teaspoons lemon juice and let stand 10 minutes.
120ml vegetable oil
350g caster sugar
125ml soured milk
1 teaspoon vanilla extract
250g sifted plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsweetened cocoa
280g grated courgette
4 tablespoons ground walnuts
4 tablespoons plain chocolate chips
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Cream together butter, vegetable oil and sugar.
Add eggs, soured milk and vanilla. Blend well.
In a separate bowl, sift dry ingredients together.
Blend dry ingredients into the butter mixture.
Add grated courgette, and mix well.
Spread in a greased floured 20x30cm tin. Sprinkle walnuts and chocolate chips on top.
Bake in a preheated 170 C / Gas 3 oven for 45 minutes.
You can use two 23cm round tins instead, if desired. Simply lessen the baking time as needed.