Tweet
This is a recipe from the Riverford Organics site. I've just made it & really like it, it's not too sweet & sickly & is lovely with a bit of cream. I used half of the measures given ( used 2 small eggs as 1 & a half is a bit difficult!) & built a foil wall on my baking tray as I didn't have one half the size. I also used dark muscovado sugar instead of soft brown sugar & it took about 30 mins. to cook.
Ingredients
120g butter
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs beaten
130ml milk
350g plain flour
2 tsp. baking powder
4 tbsp. cocoa powder
450g courgettes, peeled & grated
1 tsp. vanilla essence
Method
Beat the butter, oil & sugars together in a bowl until light & fluffy. Gradually beat in the eggs & then the milk (if it starts to curdle add spoonful of the flour but it will all come together eventually)
Sift all the dry ingredients together & fold into the first mixture. Stir in the courgettes & vanilla essence.
Spoon into a 20x35 cm baking tray lined with baking parchment.
Bake at Gas mark 5 (375 F) for 30-45 minutes until a skewer comes out clean or it feels just firm to the touch. Cut into squares while still warm.
Ingredients
120g butter
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs beaten
130ml milk
350g plain flour
2 tsp. baking powder
4 tbsp. cocoa powder
450g courgettes, peeled & grated
1 tsp. vanilla essence
Method
Beat the butter, oil & sugars together in a bowl until light & fluffy. Gradually beat in the eggs & then the milk (if it starts to curdle add spoonful of the flour but it will all come together eventually)
Sift all the dry ingredients together & fold into the first mixture. Stir in the courgettes & vanilla essence.
Spoon into a 20x35 cm baking tray lined with baking parchment.
Bake at Gas mark 5 (375 F) for 30-45 minutes until a skewer comes out clean or it feels just firm to the touch. Cut into squares while still warm.
Comment