Chocolate Courgette Loaf Cake - Dairy Free
A rich, moist chocolate loaf cake made with olive oil and grated courgette
Equipment
- Grater
- Large mixing bowl
- Whisk
- Rubber spatula
- Loaf tin
Ingredients
- 280 grams plain flour
- 140 grams caster sugar
- 1 tsp baking powder
- 4 whole eggs
- 75 grams milk plant based if you want to keep dairy free
- 90 grams olive oil
- 45 grams cocoa powder
- 180 grams grated courgette
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Begin by grating the courgette and leaving to one side.
- In a large mixing bowl, add the flour, sugar, baking powder, eggs, oil, milk and cocoa powder.
- Whisk well until no lumps remain.
- Add in the grated courgette and mix with a rubber spatula until everything is incorporated fully.
- Pour into a greased and lined loaf tin.
- Bake for 50-60 minutes, or until a skewer inserted into the middle comes out clean.
- Allow to cool fully before removing from the tin and slicing.
- Top with ganache if desired.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.