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Photo of Chocolate courgette loaf cake by WW

Chocolate courgette loaf cake

7
7
7
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
10
Difficulty
Moderate

Ingredients

Low Fat Spread

55 g

Dark Chocolate

30 g

Egg, whole, raw

2 medium, raw

Caster Sugar

150 g, Golden

Courgette

150 g, grated

Vanilla Extract

1 teaspoons, level

White Self Raising Flour

120 g

Cocoa Powder

2⅓ tablespoons, level, extra 1 tsp

Baking powder

1 teaspoons, level

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease an 800g loaf tin with 1 teaspoon low-fat spread and line the base with baking paper.
  2. Put 30g dark chocolate and 50g low-fat spread in a heatproof bowl set over a pan of simmering water. Stir until melted.
  3. Transfer the mixture to a large bowl and add 2 eggs, 150g golden caster sugar, 150g grated courgette, 1 teaspoon vanilla extract, 120g self-raising flour, 2 tablespoons cocoa powder and 1 teaspoon baking powder, then beat together with a wooden spoon.
  4. Pour the batter into the loaf tin and level the top using a spatula. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Sprinkle over 1 teaspoon cocoa powder to serve. The cake will keep in an airtight container for up to 4 days.

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