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Chocolate Courgette Loaf
Chocolate Courgette Loaf
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 self-raising flour does the trick too!
Always check individual ingredients in any recipes when following a gluten free diet - while suitable, many standard items are not formally classified as ‘gluten free’ and you should check with your GP before using them.
Always check individual ingredients in any recipes when following a gluten free diet - while suitable, many standard items are not formally classified as ‘gluten free’ and you should check with your GP before using them.
Printable version A4 | A5 | Index card
Serves 12
Ingredients
- 175g sunflower spread
- 200g golden caster sugar
- 3 eggs
- 200g gluten-free plain flour
- 1 tsp gluten-free baking powder
- 50g ground almonds
- 200g courgette, grated
- 100g dark chocolate, melted, (minimum 70% cocoa solids)
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- 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.
- 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.
- 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.
- Allow to cool in the tin for 15 minutes, then transfer to a cooling rack to cool completely. Serve in slices.
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