Chocolate and Courgette Cake

Chocolate & Courgette Cake

What do you get when you let a toddler loose in the kitchen? A royal mess! Seriously, has anyone tried baking with a two year old?

A few weeks ago the last of this summer’s courgettes were ogling me from a corner in the kitchen. I had to use it somehow but we have all overdosed on eating it as a vegetable. Then on the not-so-hot summer’s day I got the crazy idea that Gabriel and I should start baking together. It will be fun! Well, it was for him more than me. What was addictive to see was the endless amount of enthusiasm he showed for our little project.

The Aftermath

Shaking with excitement he completely missed pouring the carefully measured flour in the mixing bowl. Just as I started swearing under my breath he looked up at me with sparkling eyes with a huge grin on his face. Due to physical constraints he could only smile so big and the rest of his happiness radiated from his whole being. How could I possibly get annoyed with him?

Happy Gabriel

The biggest mistake I made was letting him run through the rest of the house before cleaning him up first. The trail of devastation could be seen everywhere; drips on the carpet and sticky finger smears on the furniture.

But you know what? It was fun and we’re doing it again!

Chocolate and Courgette Cake

Chocolate and Courgette Cake
Preparation: 15 mins – Cooking: 45 mins + cooling
Ingredients
  • 120g (4 oz) softened unsalted butter
  • 125ml (4½ fl oz) sunflower oil
  • 100g (3½ oz) caster sugar
  • 200g (½ lb) soft brown sugar
  • 3 eggs, lightly beaten
  • 130ml (4½ fl oz) milk
  • 350g (¾ lb) plain flour
  • 10ml (2 tsp) baking powder
  • 60ml (4 tbsp) cocoa powder
  • 450g (1lb) courgettes, peeled and finely grated
  • 5ml (1 tsp) vanilla extract
  1. Put the butter, oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.
  2. Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35xm baking tin lined with baking parchment. Place in an oven preheated to 190°C/fan 170°C/ fan 375°F/gas 4 and bake for 35-45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.
Serving Suggestion
  • While I simply dusted mine with icing sugar, I felt something more was needed to complete this cake. Use the chocolate icing from this chocolate cake or simply enjoy with ice cream.

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Comments

  1. says

    This sounds yum. Have made courgette and walnut loaf before – that’s delicious, comes out kind of gingery and not dissimilar to carrot cake.

    Cooking with the kids so much stress yet so muh fun all rolled into one :D You can’t beat the expression on their faces ;)

  2. says

    What a great recipe and I cannot believe what a cool picture of your son that is. Nice stuff.

    What’s the story about using courgette? Does it make it lighter?

  3. Samantha says

    I have only tried making chocolate cake with beetroot and it tastes lovely (with a hint of maroon). Will have to give courgette a try then. By the way, Gabriel looked so adorable!

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