I've been wanting to bake with zucchini (courgette) for a long time now and have been looking at some recipes, but this week one came up in my fb newsfeed that was just too irresistible to pass up.
Looking back over my recent bakes, I have realised just how much chocolate features and I feel I need to explain myself. Whilst I do love chocolate cakes, I also like a range of other flavours too. But my son has multiple food allergies and part of a desensitisation program he needs to eat cake or biscuit with egg and butter in it three times a week. And because chocolate cake is his favouite and one he is guaranteed to eat, to tend to go for those. I have, however, really enjoyed making a variety of new recipes for him, and the last few have been stunningly delicious. I did substitute soya milk for the sour cream in the recipe, as my son can't have the cream.
This cake, has a whole zucchini in it - I still call it zucchini, as that's what we call it in Australia, but over here in the UK it is called courgette. I made sure to squeeze the excess juice out of it after I grated it. It's a very runny mixture anyway so I'm not sure if it matters that much, but worth doing anyway.
On the top is the most deliciously crunchy crust made from sugar and cinnamon...I just love it. Oh by the way, I halved the amount of crunchy topping you need, and even then I didn't use it all...worth noting.
So, have I tempted you yet? I hope so, this was such a quick and easy bake to make, and so deliciously moist and flavoursome.
And the best bit? My son, who hates zucchini, said he absolutely LOVED this cake (I didn't tell him the secret ingredient!!)
You can find the recipe here:
Happy baking!
Kris x
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