About this recipe:A simple, moist and delicious chocolate courgette cake that is heavenly when topped with cream cheese icing. Enjoy this at the end of courgette season when you've got those overgrown courgettes in the garden.
310g plain flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon ground cinnamon
45g unsweetened cocoa
4 tablespoons vegetable oil
400g caster sugar
1 teaspoon vanilla extract
250g grated courgette
4 tablespoons milk
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Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together the flour, baking powder, bicarb, salt, cinnamon and cocoa. Set aside.
In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine courgette with milk. Beat in the flour mixture alternately with the courgette mixture. Pour cake mixture into prepared tin.
Bake in the preheated oven for 55 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Help !this cake is in my oven in the size of tin as in recipe and it's expanding out of tin and going all over the oven,I think tin size is wrong!will update later.
Well cake is cooked and cooled oven cleaned ,whew.Tastes lovely and is very light and chocolatey courgettes are pretty much invisible ! Would recommend recipe but either use a larger cooking tin or make 6 cup cakes with remainder of mix as there is too much mix for the tin in recipe - 08 Oct 2013