Courgette Chocolate Cake
Ingredients
3 cups plain flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 x size 7 eggs
3 cups raw sugar
90g dark cooking chocolate, melted
1 1/2 cups Alfa One rice bran oil
3 cups finely grated courgette (zucchini) - this is about 5
1 cup pecan nuts, chopped
Icing sugar to decorate
Description
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
Method
In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a separate bowl or mixer, beat the 4 eggs.
Add the raw sugar to the eggs slowly, beating constantly until blended.
Add the melted chocolate and oil to the egg/sugar mix and beat until blended.
Add the flour mixture; beat at low speed until blended.
With a slotted wooden spoon, fold in your grated courgette (zucchini) and the chopped pecans
Pour your cake batter into a well-greased or baking-paper lined cake tin.
Bake at 160 degrees celcius (not fan-forced) for 1 hour and 15 minutes or until a wooden skewer inserted in to the centre of the cake comes out clean.
Cool in the tin for 15 minutes.
Remove and cool on a wire rack.
Sprinkle with icing sugar before serving, or if you're feeling decadent, ice with Chocolate Icing (see recipe below).
Cake tip: Feel free to change the nuts from pecan to walnut, brazil or cashew. Just whatever takes your fancy or is in your pantry.
Categories
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