I've been a big fan of the great 'Chocolate and Zucchini' blog for a while http://chocolateandzucchini.com/ so when Clotilde published a book of the same name, I knew I had to buy it. I'm ashamed to say that I've never cooked from it till today. We had a lot of courgettes [zucchini] to pick in the garden, so I decided to make her chocolate and courgette cake.
It serves 12
110g unsalted butter, at room temperature
or 120ml extra virgin olive oil
240g plain flour
60g cocoa powder
1teaspoon baking soda
1/2 teaspoon baking powder
180g light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
350g unpeeled grated cougettes [zucchini]
160g good-quality chocolate chips I used a bar of 70% dark chocolate and broke it into pieces]
Preheat oven to 180C/350F/gas4
Grease a 25cm springform caketin/pan with butter or oil.
In a large bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
Beat the sugar and butter/oil until creamy [you can use a food processor or a hand-held electric beater to do this].
Add the vanilla, coffee granules and eggs, mixing well together.
Keep back about half of the flour mixture and add the rest to the egg mixture. Mix until combined - it will be a thick batter.
Add the courgettes [zucchini] and chocolate chips to the rest of the flour and toss to coat. then fold this into the batter and blend with a wooden spoon. Don't overmix.
Pour into the prepared pan/tin and level the surface with a spatula.
Bake for about 35-40 minutes.
If you like, you can sprinkle icing sugar on the top or glaze with melted chocolate.
It makes a good dessert served with creme anglaise.
from 'Chocolate and Zucchini' by Clotilde Dusoulier