Finely grated courgette adds moisture to a deep cocoa loaf without making the cake taste of vegetables. A thin chocolate glaze makes it feel like a treat and helps use a larger summer harvest.
Ingredients
- 250g, coarsely grated Courgette
- 200g Self-raising flour
- 35g Cocoa powder
- 160g Light brown sugar
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 100ml Rapeseed oil
- 140ml Unsweetened plant drink
- 1 tbsp Cider vinegar
- 1 tsp Vanilla extract
- 70g, for the glaze Dark chocolate
- 1 tsp, for the glaze Rapeseed oil
Method
- Heat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin, about 20cm x 10cm internally. Grate the courgette; if it is unusually watery, squeeze it gently once in a clean tea towel.
- Whisk the flour, cocoa, brown sugar, baking powder and bicarbonate of soda together. In a jug, mix the oil, plant drink, cider vinegar and vanilla.
- Pour the wet mixture into the dry ingredients and fold just until no dry flour remains. Fold in the grated courgette.
- Spoon the batter into the loaf tin and level the surface. Bake for 45–50 minutes until a skewer inserted in the centre comes out without wet batter.
- Cool in the tin for 15 minutes, then transfer to a rack and cool completely. Melt the dark chocolate gently with the teaspoon of oil, then drizzle it over the loaf. Let the glaze set before slicing.
Allotment tip
Do not wring the courgette completely dry; a little moisture keeps the crumb soft. Start checking the loaf at 45 minutes because tin dimensions affect bake time.
Ingredient swaps
Use a neutral sunflower oil instead of rapeseed oil. Choose a dairy-free dark chocolate to keep the cake vegan and check for soya in the label.
Allergens: Wheat (gluten) in the flour. Check the chocolate and plant drink labels for soya or other declared allergens.
Storing leftovers
Cool completely and keep covered in a cool, dry place. Because the loaf is moist, refrigerate leftovers within two hours and eat within 48 hours or freeze.