Chocolate Courgette Loaf Cake!
A deliciously simple and refined sugar free chocolate courgette loaf cake with chocolate chips and a chocolate drizzle
Print
Pin
Servings: 8 slices
Ingredients
- 75 ml vegetable oil
- 75 g natural yoghurt (or greek yoghurt/buttermilk)
- 75 ml honey
- 3 medium eggs
- 1 tsp vanilla extract
- 150 g courgette (grated weight)
- 150 g plain flour
- 35 g cocoa powder
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- pinch of sea salt
- 125 g chocolate chips (I used dark)
Decoration
- 50 g dark chocolate (melted)
- chocolate chips
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin with parchment paper
- Add the eggs, oil, yoghurt, vanilla, honey and courgette to a bowl and mix (I don't squeeze out the courgette)
- Add the flour, cocoa powder, bicarb, baking powder and salt and mix
- Fold through the chocolate chips
- Pour into the lined tin and bake for 45-55 minutes
- Cool fully and then decorate with melted chocolate and extra chocolate chips
Notes
- I use this 2lb loaf tin,
- This cake will last for 3-4+ days once made. On the side is fine, the fridge might make it more solid
- This cake will freeze for 3+ months easily
- You can replace the honey with 100g of light brown sugar
- You can use greek yoghurt or buttermilk in place of the natural yoghurt
- You can use any flavour chocolate chip folded through