This year, J grew courgettes from seed and he has been really excited to cook as many different recipes with him as he could. He hasn’t had courgettes before so he doesn’t view them as so many of us do as a potentially watery, bland, hold-your-nose-and-swallow kind of vegetable.
The recipes we’ve found (and adapted slightly to suit what was in our cupboard) have been positively delicious, this being one of them:
Chocolate and Courgette Cake
400g Caster Sugar
125 g butter
150 ml milk
2 tsp baking powder
450g grated courgette (you can remove the skin if you want to, but we didn’t)
125 dark chocolate (the recipe said grated but we just chunked it and it was fab!)
1. Beat the sugar, butter and oil until light and fluffy
tip: if you leave the butter out of the fridge first so that it’s really, really soft, it’s so much easier for the little ones to beat with a spoon/fork rather than having to get the electric whisk out and just let them watch!
2. Add the eggs one at a time, beating in between
3. Stir in the milk
4. Sieve the flour and baking powder and fold in
tip: We had a great discussion here about the differences between whisking and folding and why we do both. J looked at me like I was crazy when I tried to explain about adding air by whisking and keeping as much air in by folding, so when we’d finished the cake, we played around with a balloon to investigate all the different ways you could get and keep air in. I wasn’t sure it was going to work, but it did and he loved it!
6. Pour into a pre-lined baking tray and bake for approximately an hour.
When testing, remember the courgettes will make the cake really really juicy so if you’re sticking a knife in to test, it may not come out completely clear!