I’ve always struggled to get my children to eat courgettes.
I guess their slimy texture is more of a required taste. But they keep appearing in my veggie box. So, it’s been my mission to create a yummy recipe that they will devour, and this one is an…
Moist like carrot cake, chocolaty like fudge cake – nutty with almond flour – combine the lot – and it’s delicious!
Courgettes are rich in folate, potassium as well as vitamin A, and they grow in abundance in my parents garden. They often get too big (marrow size) and need to be made into buckets of soup.
Firstly, combine 100g ground almonds, 80g chickpea flour (I’m sure any plain or GF flour would work), 1.5tsp baking powder, 2tsp cinnamon and a pinch of salt (optional).
In another bowl combine 2 egg, 75g plain yoghurt (coconut yoghurt works too), 100g of melted dark chocolate), 60g melted butter or coconut oil, 1tsp vanilla extract and 2tbsp honey/agave/maple syrup. Tip – you don’t need much sugar, because the dark chocolate adds sweetness.
Mix the dry ingredients into the wet, then stir through 180g grated courgette (about 1 medium courgette). Pour into a lined loaf tin and bake for about 45 mins on Gas mark 4, 180C, 350F until a toothpick inserted comes out clean. You could make these into muffins too. Just bake for less time.
Leave to cool before slicing and store in the fridge. We actually ate this for breakfast this morning – I’d argue that it’s healthier than most breakfast cereals.