This one is adapted from an American recipe and has gotten great reviews by all who’ve tried the results. Courgette is very delicate in flavour, so it’s barely noticeable in the cake. It’s main job is to keep the cake extra moist, which is does exceedingly well.
This is also a ‘healthier’ cake – as this recipe uses no butter (unless you are topping it with buttercream frosting, like I do). Therefore the cake itself contains less fat, thanks to our friend the courgette.
If you’ve got a recipe to share, do let us know!!
Chocolate Courgette/Zucchini Cake
(Adapted from: The Joy of Baking)
– 250 – 300g grated raw courgette
– 130g plain flour
– 45g unsweetened natural cocoa powder, … Read More »
This is our 2nd blog about how to use your wonderful courgettes!
This recipe is super simple and makes a nice light lunch or dinner. You can use any size courgette, though the smaller-medium ones hold their shape and crisp-up better. That said, I’ve used giant courgettes in this one before and the fact that they stay soft makes a nice contrast with the potatoes. In the end, it’s a matter of preference and what you’ve got to hand!
Breadless Courgette & Potato “Pizza”
– 3-4 medium potatoes or 2 large ones, scrubbed
– 1 medium to large courgette
– 8 – 12 olives (any kind you like)
– Ricotta or … Read More »