From now on, this is my Friday cake. Why? Because - full disclosure - that punnet of courgettes in my fridge is unlikely to be used for anything else over the weekend.
So then we get to enjoy this tea-time treat guilt free. Cake and greens simultaneously sorted! Excellent!
The courgettes / zucchini don't add flavour to this cake, only moisture - and a bunch of vitamins!
Try it served with a dash of cream; a scoop of ice-cream, or drizzled with ganache as I've done here.
Chocolate Zucchini Cake
Recipe adapted from Allrecipes.com
Preheat the oven to 180'C
Grease a Bundt cake pan
320g cake flour
320g caster sugar
60g unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp mixed spice
4 XL eggs
250ml vegetable oil
350g finely grated zucchini
80g finely chopped pecan nuts or walnuts
Sift together the flour, cocoa powder, salt, baking powder and baking soda, cinnamon and sugar.
In a jug, lightly whisk the eggs and oil together. Mix this into the grated zucchini.
Fold the wet ingredients and nuts into the sifted dry ingredients. Mix until just combined.
Bour the batter into the prepared Bundt pan.
Bake at 180'C for 35-40minutes, or until a cake tester comes out clean / with just a few crumbs attached.
Remove from the oven.
Cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Dark Chocolate Ganache
120g dark (semi-sweet chocolate)
Heat both ingredients together in a double boiler, or in 30 second bursts in the microwave, stirring in between, until the chocolate has melted.
Stir until smooth.
Allow to cool, then pour over the cake.
And from last year, a delicious spiced zucchini cake: