Courgette Chocolate Cake

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.


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