double chocolate courgette cake

Who knew courgette could be the secret to the most moist, decadent cake ever?

This rich and delicious courgette cake, made with fresh @leaderbrandnz courgette, is the perfect way to sneak in some greens (while treating yourself too!).

Plus it’s gluten-free and dairy-free.

INGREDIENTS

1 ¼ cups golden castor sugar
¾ cup olive oil
4 large eggs
2 tsp vanilla bean paste
3 cups grated LeaderBrand courgette
⅓ cup coconut yoghurt or plain yoghurt
1 cup gluten-free flour
½ cup ground almond
1 tsp baking powder
 ½ tsp baking soda
¾ cup + 1 tbsp cocoa powder
Pinch of sea salt
150g dark chocolate, roughly chopped

METHOD
1. Preheat the oven to 165°C fan bake. Line a 25cm x 25cm baking tin with grease-proof paper.
2. Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl. Add the ground almonds and whisk to combine.
3. In another bowl, whisk together the sugar, olive oil, eggs, and vanilla until well combined. Stir in the grated courgette and coconut yoghurt.
4. Add the dry ingredients to the wet mixture and mix until smooth. Fold in the chopped dark chocolate.
5. Pour into the prepared tin and bake for 40-50 minutes, or until a skewer inserted in the centre comes out clean. Let cool for 30 minutes before serving.
6. Store in an airtight container in the fridge for up to 5 days.

Serve with cream or yoghurt and fresh summer berries!

The whole house smelt so good I just couldn’t wait to try it - I should’ve nicknamed it no-restraint courgette cake!

Make this recipe with LeaderBrand zucchinis/courgettes (same same) when they’re in season and cheap as chips… if you love it as much as I do here is a cost saving tip: grate courgette now and freeze in snap lock bags for winter baking without blowing the budget!