Easy-mix chocolate courgette cake
This cake has a lot in common with our easy-mix carrot cakes. Both are made in minutes, and almost entirely in a food processor. Use yours to grate the courgettes in seconds, then switch blades and finish the cake batter in there too. In place of sunflower or vegetable oil, both cakes use coconut oil, in place of sugar, maple syrup. The courgettes keep this cake really moist, almost like a brownie in texture, and it freezes well - cut it up into little squares and bag some of it up once cool so that you can always get a little bite or two out to defrost ahead of the afternoon school pick-up. Also good for lunchboxes.
Makes 1 cake
450g courgettes (before topping & tailing)
4 tbsp coconut oil
150ml good quality maple syrup or honey
1 tsp vanilla extract
350g gluten-free plain flour or rice flour
2 tsp gluten-free baking powder
4 tbsp unsweetened cocoa powder
Takes 50 minutes
1. Preheat the oven to 190°C/375°F/Gas mark 5 and grease and line an approximately 20 x 30cm baking tin with baking parchment.
2. Top and tail your courgettes then use the grater attachment on your food processor to grate them in five seconds flat. Switch to the standard blade and decant the courgettes into a large mixing bowl.
3. Now the get the kids to help you measure out the coconut oil, maple syrup and vanilla extract directly into the processor bowl. Crack in the eggs and milk and whizz until light and fluffy. Now add the flour, baking powder and cocoa and whizz again briefly to form a batter.
4. Pour into the mixing bowl with the courgette and stir it all up with a wooden spoon. Kids will find this easiest if you place a tea towel under the mixing bowl to prevent it from spinning.
5. Spoon the mix into your prepared tin and bake for 45 minutes or until a metal skewer inserted into the middle comes out clean.
6. Cut into squares while still warm and cool in the tin. Will keep for a few days in an airtight tin or you can freeze the little squares in bags and get them out in batches when you want them.