After confessing to my friend Lesley that we are being overrun by marrows, she brought my attention to a Green & Black’s recipe which can be found in their Chocolate Recipes book. It came as a surprise to me that we could turn those giant watery squashes (or at least 225g of them, anyway) into something completely deliciously rich and chocolatey...
Here's the recipe if you fancy giving it a go... :D
Chocolate Courgette Loaf
- 175g very dark chocolate
- 225g courgettes
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 110g caster sugar
- 175ml sunflower oil
- 2 medium eggs
- A 2lb loaf tin
- Preheat oven to 180 deg C / 350 deg F / gas mark 4
- Brush the tin with a little oil and line the base with greaseproof paper.
- Melt the chocolate in a bowl. I used the bain marie method.
- Finely grate the courgettes.
- Sift the flour, baking powder, bicarb of soda and cinnamon into a large bowl and mix in the sugar and grated courgettes.
- In another bowl, beat together the oil and eggs. Stir the mixture into the dry ingredients. Then stir in the melted chocolate.
- Pour the mixture into the prepared loaf tin and bake for 55-65 minutes.
- When the loaf comes out of the oven leave it to cool in the tin for at least 15 mins as it is very fragile when hot, then remove from the tin and allow to cool completely.
After application of cartoon-style icing: