Ingredients
The following ingredients have 4 Servings
- 475 grams courgette (coarsely grated with skin on)
- 365 grams granulated sugar
- 170 ml sunflower oil
- 4 large free-range eggs
- 1 tsp vanilla extract
- 500 grams plain flour
- 60 grams cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp Shetland sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 85 grams raw almonds (chopped)
- 125 grams dried apricots (chopped)
Instruction
- Preheat oven to 350 F/ 180 C/ 160 C fan and grease or paper two loaf tins.
- Combine grated courgette, sugar, oil, vanilla and eggs in a large bowl and mix well.
- Sift the flour, cocoa powder, baking soda, salt, cinnamon and baking powder together, and stir into the courgette mixture.
- Fold in the chopped apricots and almonds, and spoon into the prepared loaf tins.
- Bake for 50 - 90 minutes depending on the size of your loaf tins.
- Leave to cool in tin for a bit before turning out onto a wire rack to cool completely. Store in an airtight container, or freeze the second loaf for later.
