Zand's Chocolate Courgette Cake

Easy moist chocolate cake

#ChocolateCake #Moist

Serves: 12

Prep Time: 20 mins

Cooking Time: 60 mins

Source: Zander's School recipe

Ingredients: 200g golden caster sugar

200g sunflower margarine

150g wholemeal self-raising flour

50g white self-raising flour

1 level teaspoon baking powder

75g cocoa, sieved onto the flour

4 medium sized eggs, beaten

150g courgette, coarsely grated Method: Place the grated courgette in a small bowl. Add one level tablespoon of golden castor sugar (from the weighed 200g) and mix it in well. Set aside for 10-15 minutes to allow moisture from the courgette to be drawn out. In the mixing bowl, beat the margarine and remaining sugar together until it is lighter in colour and a fluffy texture. Add the beaten egg, a tablespoonful at a time.

Heat the oven to 150C/Gas 3. With your hand, squeeze the excess juice from the courgette. Add it to the mixture and stir well to combine the courgette. Add the flour and cocoa to the mixture and fold it in gently. The mixture should be a 'soft dropping' consistency. Spoon the mixture into the greased and lined loaf tin and smooth it level with the back of the tablespoon. Bake for 55-60 minutes until well risen and a skewer comes out 'clean' Serve in slices or with a little crème fraiche for a special pudding. For muffins, bake at 180c/Gas 4 for 20 minutes until well-risen and slightly firm to the touch.