Chocolate courgette cakes
The courgette makes these cakes light and moist, but they will only last a couple of days in an airtight tin. Alternatively, pop some in the freezer for another day.
Makes: 18-20 CAKES
Takes: 20 minutes to make + 15-20 minutes to cook
1 medium courgette (about 200g), peeled
150g unsalted butter
150g light soft brown sugar
1 tsp vanilla extract
2 tbsp cocoa powder
2 The Co-operative free range eggs
250g self raising flour
1 tsp baking powder
2 tbsp The Co-operative semi-skimmed milk
For the Icing
150g icing sugar
1 tbsp cocoa powder
2 tbsp milk
To decorate, seasonal fruit eg raspberries, strawberries, blueberries (optional)
1. Preheat the oven to 180°C/fan 160°C/Gas 4. Finely grate the courgette. In a separate bowl, beat together the butter, sugar, vanilla and cocoa until light and fluffy. Gradually add the eggs with a little of the flour, beating well each time. 2
2. Add the baking powder to the rest of the flour, then add to the butter mix along with the courgette and milk. Mix everything together. Divide between 18-20 paper cases and bake for 15-20 minutes until cooked through. 3
3. Mix the icing sugar, cocoa and milk to a smooth paste and spoon a little over.
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