About this recipe:Studded with chocolate chips and walnuts, this courgette cake is perfect sliced up for an afternoon treat.
Makes: 2 loaf cakes
400g plain flour
1 teaspoon baking powder
1 big pinch cinnamon
1 pinch ground nutmeg
250g grated courgette
200g caster sugar
240ml vegetable oil
100g plain cooking chocolate, chopped
1 handful chopped walnuts
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease two 900g loaf tins.
In a small bowl mix flour with baking powder, cinnamon and nutmeg. In a separate large bowl combine courgette, sugar, oil and eggs; add flour mixture and mix until just smooth (do not overmix). Finally, fold in chocolate and nuts. Pour mixture into prepared loaf tins.
Bake in preheated oven for 45 to 50 minutes, or until a knife inserted in the centre comes out clean. Let cool for a few minutes before removing from tins, then slice and let cool to room temperature.
Tin size tip
Instead of two 900g loaf tins, you can use two 20cm or 23cm square baking tins.