DOUBLE CHOCOLATE COURGETTE CAKE

Preheat the oven to 165°C fan bake. Line a 25cm x 25cm baking tin with grease-proof paper.
Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl. Add the ground almonds and whisk to combine.
In another bowl, whisk together the sugar, olive oil, eggs, and vanilla until well combined. Stir in the grated courgettes and coconut yoghurt
Add the dry ingredients to the wet mixture and mix until smooth. Fold in the chopped dark chocolate
Pour into the prepared tin and bake for 40-50 minutes, or until a skewer inserted in the centre comes out clean. Let cool for 30 minutes before serving. Serve with cream or yoghurt and fresh summer berries!
Store in an airtight container in the fridge for up to 5 days.

COURGETTES

Tender and delicately flavoured. One of natures most versatile fruits add it to your next pasta, salad and BBQ.

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• 3 cups grated LeaderBrand Courgettes
• 1 ¼ cups golden caster sugar
• ¾ cup olive oil
• 4 large eggs
• 2 tsp vanilla bean paste
• ⅓ cup coconut yoghurt or plain yoghurt
• 1 cup gluten-free flour
• ½ cup ground almonds
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ cup + 1 tbsp cocoa powder
• Pinch of sea salt
• 150g dark chocolate, roughly chopped