At the risk of becoming a crazy lady who hides vegetables in everything (see last week’s hidden kale smoothie, and my previous post for carrot & pineapple muffins), this week it’s the turn of courgettes (zucchini) in chocolate cake. I’ve also cut the sugar a little by using fruit syrup, and the courgettes help it stay moist without adding too much fat. Delicious, yes, but the test is also how the blood sugar stacks up a couple of hours later: a big slice of this for tea, and coming in at 7.0 before supper, means that this gets added to the ‘make again’ list.
Ingredients: serves 10
- 210g plain flour
- 83g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 170g Sweet Freedom light fruit syrup (0r 225g golden caster sugar)
- 225ml buttermilk
- 1 teaspoon pure vanilla extract
- 55ml rapeseed oil
- 1 large egg
- 2 grated courgettes (zucchini), moisture squeezed out
- 50g chocolate chips (I used plain, but you could also use milk chocolate)
- Preheat the oven to 180ºC (or 160ºC fan)
- Grease and line a loaf tin.
- Grate the courgettes in a food processor, then pop them in a clean kitchen towel or muslin and squeeze all the moisture out of them. (Very therapeutic, this bit)
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder & bicarb, salt and either the fruit syrup or sugar). Add the grated courgettes and stir to coat. Add the chocolate chips and stir again.
- In another mixing bowl, whisk together the buttermilk, oil and egg. Pour this mixture into the other ingredients and stir it all together with a wooden spoon, until just blended nicely.
- Pour the mixture into the prepared loaf tin. Bake for 40-50 minutes or until a toothpick inserted in the cake comes out clean.
- Cool the loaf in the tin for 10 minutes before tipping it out onto a cooling rack.
29g carbs per slice (or 37g if you’ve used sugar instead of fruit syrup)
Total carbs per recipe: 289g