This cake, like most, goes down really well with kids and adults alike. The superior quality of cocoa the better the result. We often half the ingredients and make a smaller cake or cupcakes. Great use of zuchinni and no one would know they were in there!
| 1 1/4 cup plain flour |
| 2 1/2 cups caster sugar |
| 2/3 cup best quality cocoa powder |
| 2 teaspoons bicarb of soda |
| 1 teaspoon baking powder |
| 1/2 teaspoon salt |
| 1 teaspoon ground cinnamon |
| 4 eggs |
| 1 1/2 cups vegetable oil |
2 cups grated courgette
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| 1. |
| Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin. |
| | 2. |
| In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and courgette until they are evenly distributed. Pour into the prepared tin. |
| | 3. |
| Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the centre comes out clean. Cool cake completely before icing with your favourite icing. |
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