The courgettes aka zucchini have started to come along in my garden and I've been cooking with them mostly in cake.
One cake that I have made quite recently is this rather large vegan Courgette Chocolate Cake and its been relatively popular.
If you look close, you may have to squint a little, you might be able to pick up the outer green skin from the courgettes. The courgettes don't impart any flavour, in fact courgettes don't really taste of much, but they do add moisture to this rather dense cake. I took some to share with some acquaintances recently, but did not tell them it was vegan, they really enjoyed it, but then who is going to say turn their nose up to a free slice of generous cake!?
If a vegan version does not excite you, then you will be delighted to learn that I have a recipe posted on my blog made with eggs, butter and cream, follow this link for the recipe.
Also a quick plug to say that there is plenty of time to share your recipe for August edition of #EatYour Greens. See here for details.
Vegan Courgette Zucchini Chocolate Cake
Makes two 1l b loafs or 2 x 8 inch round cake tins
425g plain flour
75g cocoa powder
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
400ml soy milk
2 tablespoons white wine vinegar
200ml vegetable oil
2- 3 medium courgettes, washed and grated
Sieve the dry ingredients first over a large bowl, then stir in the sugar.
In another bowl, combine the wet ingredients, then carefully pour into the dry ingredients and combine well. Then quickly stir in the grated courgettes and pour evenly into baking tins.
Bake at gas mark 4/180oC for 40 - 45 minutes of until a toothpick comes out clean.
Cool before turning out.