Good news! Your summer courgette glut does not need to end up in gallons of freezer-filling ratatouille. As a sneaky baking vegetable, courgettes work a little like carrots, only with endlessly more potential for waterlogging a batter and producing cakes with the texture of actual wet sponge. (I speak from recent, bitter experience.) But still, they are high in fibre and veggie virtue and this recipe, despite being very much a sweet loaf and not a cake, is definitely a keeper.
The oats make the texture drier and altogether more interesting and the chocolate, well, I for one never need an excuse, do you? Dried cranberries or raisins would be good in there too.
You will notice cake AND muffins in the photo and the recipe is enough for a small loaf and six decently sized muffins. Just halve it if you want one or t’other.
For 15 muffins, or 1 small loaf and 6 muffins
15 minutes preparation
20/40 minutes cooking
300g grated courgette (wring out some of the water by squeezing in a tea towel if the courgette is very wet)
2 pots plain yoghurt (220-250g)
4 medium eggs beaten
200g plain flour sieved
50g cocoa powder sieved
150g porridge oats
100g golden granulated sugar
75g light muscovado sugar
1 teaspoon mixed spice
2 teaspoons baking powder
1 teaspoon salt
80g chocolate chips
Heat the oven to 180°C prepare the tins and/or muffin mould. Grease and flour a muffin tin, or use muffin cases or a silicone mould.
Put the eggs, yoghurt and courgettes into a large bowl and mix well until combined.
Pour the dry ingredients, apart from the chocolate chips, into the bowl, mix until just combined, and finally add the chocolate chips, keeping a good handful or two for the top of the muffins and cake.
Fill the tins/moulds three quarters full, top with the remaining chocolate chips and bake the muffins for 20 minutes, the cake for 40 minutes.
Remove from the oven and leave to cool before removing from the moulds. Both are definitely better eaten the next day!
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