A quick and easy recipe from the Bank Holiday Weekend – perfect for using up extra courgettes from the garden and easy for children to get involved in making.
115g runny honey
100ml vegetable oil
100g light muscavado sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon instant espresso powder
30g cocoa powder
200g flour, I used half strong white bread flour and half plain flour
1 large courgette, grated (approximately 250g)
100g dark chocolate chunks
Line a 900g (2 lb) loaf tin with nonstick baking paper. Preheat oven to 170 degrees fan/180C.
In a large mixing bowl, beat the eggs, honey, oil, sugar and vanilla until smooth. Add the salt, baking powder, baking soda, espresso powder, cocoa, and flours, mixing until well combined. Stir in the courgette and dark chocolate chunks.
Pour the batter into the prepared tin. Bake for 65-75 minutes, until a cocktail stick inserted into the centre comes out clean.
Remove the cake from the oven and cool in the tin before turning out and allowing it to cool completely. Store well-wrapped at room temperature.
Let’s Bake Together!
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