Chocolate courgette tray bake

Name: Chocolate courgette tray bake
Total time: 55 min
Cuisine: British
Ingredients: 250g courgette, coarsely grated; 150g wholemeal plain flour; 40g unsweetened cocoa powder; 2 tsp baking powder; 150g erythritol; 3 eggs; 100ml rapeseed oil; 1 tsp vanilla extract; 50g Greek yoghurt

A moist, fudgy chocolate tray bake. The courgette keeps it soft and you cannot taste it.

Time55 min
LevelEasy
Costabout £0.27 a head
Oven180°C (160°C fan)

12 squares

Ingredients

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250 gcourgettecoarsely grated
150 gwholemeal plain flour
40 gunsweetened cocoa powder
2 tspbaking powder
150 gerythritol
3eggs
100 mlrapeseed oil
1 tspvanilla extract
50 gGreek yoghurt

Method

1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square tin.
2
Squeeze the grated courgette in a clean tea towel to remove as much water as you can.
3
Sift the flour, cocoa and baking powder into a bowl and stir in the erythritol.
4
Whisk the eggs, oil, vanilla and yoghurt together, then stir into the dry mix with the courgette until just combined.
5
Pour into the tin and bake for 30 to 35 minutes, until a skewer comes out with just a few moist crumbs.
33 min 20 s
6
Cool in the tin for 15 minutes, then lift out and cut into 12. Keeps for 3 days in a tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.