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
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.