Chocolate Zucchini / Courgette Brownie
This is a wonderfully moist cake that is easy to make. It's ideal for using up a glut of vegetables and you'll sneakily be able to get your kids to eat vegetables without them knowing. Use either a square or round tin whatever you have to hand. Courgettes do vary and yours might be more watery than mine meaning it will take longer to cook. It is a brownie so it will be squidgy! You can substitute gluten free flour and or different sugars but again, it could affect how long it takes to cook.
Ingredients
- 3 large eggs (approx 60 gr each)
- 50 grams good quality cocoa unsweetened
- 100 grams plain flour superfine or sponge flour if possible
- 150 grams caster sugar
- 150 grams unsalted butter
- 5 grams baking powder 1 teaspoon heaped approx
- 350 grams courgette / zucchini finely grated
Instructions
- Pre-heat the oven to 175C / 350F / Gas Mark 4
- Grease a square or round cake tin approx 20 cm. Line with greaseproof paper or baking parchment
- Either by hand or in a stand mixer, cream the sugar and butter together until very well mixed and light in texture
- Using a sieve or tea strainer, sift the cocoa into the sugar and butter mixture
- Mix well. Gradually add the eggs, one at a time.
- Fold in the flour and baking powder.
- Add the grated courgette / zucchini. Mix lightly
- Pour into prepared tin and smooth top. Bake for approximately 25 minutes or until the mixture is set. To test, press the top, if it springs back it is done. Alternatively, use a skewer. Insert and remove the skewer, the mixture should be dry.
- Allow to cool in tin for 10 minutes or so. Take out of tin and let it cool completely before removing lining paper.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
