Double Chocolate Courgette Loaf
Carrying on last weeks theme of sneaking in vegetables to recipes, I thought I would make a chocolate cake that has 2 cups of courgette hidden inside.
The courgette keeps the cake moist without altering the taste. This cake is rich, and oozing with chocolate, it tastes so good that you’ll need to remind yourself there are vegetables in it. It is one of my absolute favorite recipes that I make time and time again. Even if you don’t like courgette, make this loaf and it will change your mind. Chocolate loaf has never tasted so good! Serve warm with a dollop of butter.
1 cup flour
1/3 cup cocoa powder or cacao powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, melted
1/4 cup coconut oil, melted
2 cups courgette, grated (2 small courgette) - when grated, if it makes less than 2 cups, that is fine
3/4 cup chocolate chips
Preheat the oven to 180 degrees o fan bake. Line a loaf tray with baking paper.
In a bowl, mix the flour, cocoa powder, baking soda and salt.
In a separate bowl, mix the eggs, butter and coconut oil. Add the wet ingredients to the dry ingredients and stir through the zucchini. Add the chocolate chips and make sure all ingredients are well combined.
Pour the batter into the loaf pan and bake in the oven for 50-60 minutes. To make sure it is cooked through place a knife or toothpick into the cake before removing from oven. If the knife or toothpick comes out clean, it is ready.
Let the bread cool on a wire rack before serving. It is best served warm and crispy with butter.