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Chocolate Courgette Loaf

By Morrisons
Gluten-free baking just got a whole lot tastier, after all, who doesn't love a chocolate loaf? The courgette keeps the cake moist without altering the taste and if you don't fancy using gluten-free flour, then…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 200 g of gluten-free plain flour
  • 3 eggs
  • 200 g of golden caster sugar
  • 175 g of sunflower spread
  • 1 tsp of gluten-free baking powder
  • 200 g of courgette, grated
  • 50 g of ground almonds
  • 100 g of dark chocolate, melted, (minimum 70% cocoa solids)

Method

5 steps

  1. Step 1

    Heat the oven to 180°C/160°C fan/Gas 4. Lightly grease the base and sides of a 900g/2lb loaf tin and line with baking parchment.

  2. Step 2

    Cream together the sunflower spread and golden caster sugar until pale and fluffy. Add the eggs and 2 tbsp of the flour and beat well. Sift in the remaining flour and fold together thoroughly with the almonds and courgette.

  3. Step 3

    Finally stir in the melted chocolate then spoon into the prepared tin. Level the top with the back of a spoon and bake for 60 minutes, until well risen.

  4. Step 4

    To test if it’s cooked, insert a metal skewer into the centre of the cake – if it comes out clean, it’s ready; if not, return to the oven for a bit longer.

  5. Step 5

    Allow to cool in the tin for 15 minutes, then transfer to a cooling rack to cool completely. Serve in slices.