Due to a bumper crop, I needed to be imaginative and create something delicious with my excess of courgettes.
This recipe (source: www.allrecipes.co.uk) makes a tasty, moreish and (of course) edible cake. It's dead easy. See before and after pics for proof.
120g butter (softened)
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, beaten
350g plain flour
2 tsp baking powder
4 tbsp cocoa
450g courgettes, peeled and grated finely
1 tsp vanilla
1. Line a 20x35cm baking tray with baking parchment and set the oven to 190 C / Gas mark 5.
2. Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
3. Sift the dry ingredients together and fold into the mixture. Stir in grated and peeled courgettes, vanilla and spoon into tin. Bake for 35 to 45 minutes.
4. Cut into squares whilst still warm.