Chocolate Courgette Loaf Cake!

Ingredients

• 75 ml vegetable oil
• 75 g natural yoghurt (or greek yoghurt/buttermilk)
• 75 ml honey
• 3 medium eggs
• 1 tsp vanilla extract
• 150 g courgette (grated weight)
• 150 g plain flour
• 35 g cocoa powder
• 0.5 tsp bicarbonate of soda
• 1 tsp baking powder
• pinch of sea salt
• 125 g chocolate chips (I used dark)

Decoration

• 50 g dark chocolate (melted)
• chocolate chips

Instructions

• Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin with parchment paper
• Add the eggs, oil, yoghurt, vanilla, honey and courgette to a bowl and mix (I don’t squeeze out the courgette)
• Add the flour, cocoa powder, bicarb, baking powder and salt and mix 
• Fold through the chocolate chips
• Pour into the lined tin and bake for 45-55 minutes 
• Cool fully and then decorate with melted chocolate and extra chocolate chips 

Notes

• I use this 2lb loaf tin,
• This cake will last for 3-4+ days once made. On the side is fine, the fridge might make it more solid
• This cake will freeze for 3+ months easily
• You can replace the honey with 100g of light brown sugar
• You can use greek yoghurt or buttermilk in place of the natural yoghurt 
• You can use any flavour chocolate chip folded through