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                                            THIS WEEK'S RECIPE - no 56

It's that time of year when we are all looking to do things with the scraped out pumpkin flesh and the last of our courgettes - try this. Next recipe will be a warmer without too much of the guilt factor.

Chocolate Courgette Cake
120 softened unsalted butter
125 ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, lightly beaten
130 ml milk
350g plain flour
2 tsps baking powder
4 tbsps cocoa powder
450g courgettes, peeled & finely grated
1 tsp vanilla extract

Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.
Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35 cm baking tin lined with baking parchment. Place in an oven preheated to 190C/Gas Mark 5 and bake for 35-45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares while still warm.

 

Recipe of the Week

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