Chocolate-courgette cake
Serves 10-12 | Preparation & baking time 1,5 hours
Serves 10-12 | Preparation & baking time 1,5 hours
Ingredients
✧ 1-2 tablespoons softened butter and a handful of breadcrumbs (to line the cake tin)
✧ 4 eggs
✧ 250 ml/1.06 cups (211 g/7.4 oz) sugar
✧ 200 ml/0.85 cups (100 g/3.5 oz) plain flour/apf
✧ 60 ml/0.25 cups (24 g/0,85 oz) almond flour
✧ 2 teaspoons baking powder
✧ 100-150 ml dark cocoa/cacao powder
✧ a tiny pinch of salt (1/8 teaspoon)
✧ 3 teaspoons vanilla sugar (or 2 teaspoons vanilla extract, added into the batter)
✧ 500 ml/2.1 cups peeled, grated courgette/zucchini (~one chubby 30 cm/11.8’’ fruit)
✧ 200 ml/0.85 cups sunflower oil
Instructions
1. Line a large (ø 30 cm/11.8’’), round cake tin with softened butter and evenly sprinkled/spread breadcrumbs.
2. Set the oven to 175°C/345-450°F, gas mark 4, no fan.
3. Prepare the courgette/zucchini (peel, grate and squeeze some liquid out if the fruit is very juicy).
4. Beat the sugar and eggs into stiff foam with an electric mixer (~10 min).
5. Combine the dry ingredients (flours, baking powder, cocoa powder, salt and vanilla sugar)
6. Fold the dry ingredients gently into the batter.
7. Add the grated courgette and the oil. Mix well and pour into the cake tin.
8. Bake for ~60 minutes or until the cake is set (dry when pushed/tried with a stick, risen from the center + come down a bit and slightly detached from the sides).
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