This easy gluten free chocolate courgette cake is the perfect way to use up a glut of courgettes (zucchini). A rich and fudgy chocolate loaf cake recipe everyone will enjoy!
Equipment
2lb Loaf Tin
Loaf Tin Liners
Ingredients
▢150 g courgette, (zucchini)
▢175 g caster sugar
▢150 ml vegetable oil
▢3 large eggs
▢175 g gluten free self-raising flour
▢30 g cocoa powder
▢100 ml milk
▢1/2 tbsp app cider vinegar
▢100 g melted dark choc
Metric – US Customary
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Instructions
Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 2lb loaf tin with a loaf tin liner and set to one side. Mix the milk and apple cider vinegar together in a small bowl and leave for 5 minutes to curdle (this creates buttermilk).
Coarsely grate the courgette and then, one handful at a time, squeeze as much of the liquid from it as possible (otherwise your cake will go soggy!).
Add the sugar, oil, milk/vinegar mixture and eggs to a large mixing bowl and beat with an electric mixer for 30 seconds until combined.
Add the courgette and melted chocolate and stir to mix with a wooden spoon or spatula. Sift in the gluten free flour and cocoa powder and fold in. Don’t over-mix – just keep folding until there are no pockets of dry ingredients left. You should have a nice, runny batter.
Pour the cake batter into the lined loaf tin and bake in the centre of the oven for 60-65 minutes until a skewer in the centre comes out clean. Cool on a wire rack before slicing.