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.