Ingredients

The following ingredients have 12 Servings
  • 125 grams courgette (grated)
  • 50 grams butter (softened)
  • 175 grams granulated sugar
  • 1 large free-range egg
  • 2 bananas ((approximately 250 grams))
  • 200 grams plain flour
  • 1 tsp bicarbonate of soda
  • 1 pinch Shetland sea salt
  • 100 grams dark chocolate chunks

Instruction

  • Preheat oven to 180C/ 160 C fan. Grease and line a loaf tin and set aside.
  • Grate the courgette, leaving the peel on, and spread out over a thickness of paper towel (or a clean tea towel) to drain while you prepare the batter. I use a little bit more towel on top (or a second clean tea towel) to press out any extra moisture, you don't want the courgette watery.
  • Using a fork, mash together the butter and sugar until well combined. I've tried using a mixer for this but I find mashing it with a fork results in a better consistency in the final bake.
  • Whisk in the egg and add the mashed banana.
  • Measure in the plain flour and bicarbonate of soda. Use a wooden spoon to mix until just combined. Don't overmix.
  • Fold in the grated courgette and all but one tablespoonful of the dark chocolate chunks.
  • Spoon into the prepared loaf tin, smoothing over the top. Sprinkle the remaining chocolate chunks over the top of the batter.
  • Bake in the centre of the oven for approximately 60 minutes, until the top is golden.
  • Leave to cool in the tin for ten minutes before transferring to a wire rack to cool completely.
  • Slice and eat as is, buttered, or with some chocolate hazelnut spread for an extra indulgent treat.