Squidgy, chocolatey and swirled with peanut butter, this cake is something to look forward to. With that dose of veg from the courgettes, this loaf cake is practically healthy in my book!
Is it too early to start posting courgette recipes? Surely not. I know when courgette/zucchini season fully hits we all cry at having to use up so many so quickly but really we all know we love how versatile the humble veg is.
Last year I had so much fun experimenting with various recipes to use up the courgettes my mum grew for me. I added white chocolate to muffins and stuffed brownies with Nutella. My mum's favourite was this batch of pecan crumble muffins though my viewers' favourite remains this double chocolate chunk loaf. I even managed a couple of savoury courgette recipes.
What with one thing and another Mum hasn't been able to spend as much time in the garden this year. She has still got one courgette plant on the go for me though. I wish it would hurry up and produce some courgettes for me - I still have plenty of ideas left to spur me on. Nevertheless, I still love to hear of any of your courgette baking plans for this season.
Peanut Butter Swirl Chocolate Courgette Loaf Cake
Squidgy, chocolatey and swirled with peanut butter, this cake is something to look forward. With that dose of veg from the courgettes, this loaf cake is practically healthy in my book!
- 2 smallish courgettes, grated (skin on)
- 2 large eggs
- 80 ml honey
- 120 ml oil
- 100g soft brown sugar
- 2 tsp vanilla extract
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 200g plain flour
- 75g peanut butter
- 0.5 tsp coffee granules, ground to powder
- 25g cocoa powder
- 50g milk or dark chocolate chunks
- 25g chocolate melted with 25g peanut butter
1. Set the oven to 170 C/150 C fan and line a 2 lb loaf tin with baking paper.2. Mix together the courgette, eggs, honey, oil, sugar and vanilla. In a separate bowl sift together the bicarbonate of soda, baking powder and plain flour. Mix the wet into the dry until just combined.3. Transfer half the mixture into another bowl. Mix the peanut butter into one portion and the cocoa, coffee and chocolate chunks into the other. 4. Alternatively place spoonfuls of each mixture into the lined loaf tin. Use a knife to swirl the two mixtures together.5. Bake in the preheated oven for 1 hr - 1hr 15 mins or until a cake tester inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack. When cool, remove from the tin and drizzle the chocolate/peanut butter mixture of the top.
The courgettes in this cake mean I'm sending it off to Extra Veg, this month hosted by Helen at Fuss Free Flavours who swaps with Michelle at Utterly Scrummy Food For Families.