Measurements are based on an American measuring cup where the volume measure for 8 ounces is 1 cup. When I use an overgrown courgette, I scrape out the seeds before grating. Whatever size the courgettes, I don’t bother to peel, just remove any damaged bits.
1/4 cup Butter 50 ml
1/2 cup Vegetable oil 125 ml
1 3/4 cups White sugar 425 ml
2 Eggs
1 tsp Vanilla 5 ml
2 cups Courgettes raw and grated 450 ml
2 1/2 cups Plain flour 575 ml
4 tbsp Cocoa 60 ml
1/2 tsp Baking powder 2 ml
1 tsp Baking soda 5 ml
1/2 tsp Cinnamon 2 ml
1/2 tsp Cloves 2 ml
1/2 cup Sour milk or plain yoghurt 125 ml
1/4 cup Chocolate chips/chunks 50 ml
Preheat the oven to 325 F (160 C). Combine butter, oil, sugar, eggs and vanilla in a large bowl, blending well. Add grated courgette. Combine dry ingredients in a sieve and add alternately with sour milk to courgette mixture. Add chocolate chips. Pour into a greased 9″ x 13″ (22 cm x 33 cm) pan and bake for 45 min or until cake tests done with a toothpick.
Recipe taken from Tasty Temptations, published in aid of the Women’s Health Research Foundation of Canada, 1988.
Think it would be better if you had the facility to show photos in the recipe section.
We are hoping to do so……. but we need someone to make it and take a photo of it. Ones made have been eaten before a picture could be taken!!