Serves:
40
ml
vegetable oil
80
g
sugar
80
g
flour
0.25
tsp
baking powder
0.125
tsp
baking soda
20
g
cocoa powder
0.5
tsp
vanilla extract
1
pinch(es) of salt
105
g
grated courgette (do not squeeze/drain)
27
g
vegan choc chips (optional)
13
g
chopped pecans (optional)
Recipe submitted by: Carrie Littlehales (FoodCycle staff member)
Equipment needed: Mixing bowl and baking tin
Preheat oven to 200C/180C fan/gas 6.
Add oil, sugar, and vanilla extract into a mixing bowl and beat until combined.
Stir in the flour, baking powder, baking soda, cocoa powder and salt (the mixture will be thick and dry; add a tiny splash of water if needed to help stir).
Gently stir in the grated courgette, then set aside for 5 minutes to allow juices to release.
Gently stir again and add chocolate chips and nuts (if using).
Pour batter into a small greased baking tin and bake for approximately 20–30 minutes (check for doneness based on tin size).
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1 tsp = 5 ml
1 tbsp = 3 tsp = 15ml
1 serving of paste = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: cooking time varies based on the quantity of food you cook.
