About this recipe:An incredibly moist cake that's perfect with a big mug of tea or coffee. It's flavoured with chocolate chips and desiccated coconut.
Makes: 1 loaf
235ml vegetable oil
200g caster sugar
225g grated courgette
375g plain flour
1/4 teaspoon baking powder
1 tablespoon bicarbonate of soda
1 teaspoon salt
50g desiccated coconut
85g plain chocolate chips
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a 23x13cm loaf tin.
Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar and courgette into the eggs. Set aside.
Sieve the flour, baking powder, bicarbonate of soda and salt together in a separate bowl; stir into the courgette mixture until combined. Fold the coconut and chocolate chips into the batter and pour into prepared tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 45 to 50 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.