The only vegetables my youngest Seán will eat are carrots, so in an attempt to introduce him to other veggies I happened across this recipe with the secret ingredient of zucchini or courgettes as they are known here in Ireland. He is not quite sure what zucchinis are but he knows he doesn’t like courgettes! We call it Maedbh’s Chocolate Cake as my daughter was my co conspirator and helped me bake this. We served it warm with vanilla ice cream and it was a big hit. Seán had two helpings! It even qualifies for the lunchbox, who can argue with the zucchini ingredient!

115 grams/ ½ cup butter

240 grams/ 2 cups plain flour

60 grams/ ½ cup cocoa powder

1 teaspoon bicarbonate of soda/ baking soda

½ teaspoon baking powder

½ teaspoon salt

180 grams/ 1 cup light brown sugar

1 teaspoon vanilla extract

1 teaspoon coffee granules reconstituted in 2 tablespoons boiling water

3 large eggs

350 grams/2 cups unpeeled grated zucchini

160 grams bittersweet chocolate

 

Preheat oven to 180C/ 350F

Grease and line 20cm springform tin

In a medium bowl, measure out the flour, cocoa powder, baking powder, baking soda and salt and mix with a hand whisk to combine.

In another bowl combine the zucchini, chocolate chips and about one third of the flour mixture making sure the zucchini strands are well coated and not clumping too much.

In the bowl of your mixer, cream the sugar and butter until fluffy. Then, add the eggs, vanilla and coffee mixing well.

Add your flour mixture and mix. The batter will be thick. Then, add the zucchini mixture and with the mixer on a slow speed combine all the ingredients together.

Pour into the cake tin and level the surface.

Bake for 50 minutes until a skewer inserted into the cake comes out cleanly. Allow to cool for 10 minutes in the tin before unclasping the sides of the tin and allowing to cool fully. Serve warm or at room temperature.

Make this cake gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthan

Adapted from the blog Chocolate and Zucchini