CHOCOLATE, ALMOND AND COURGETTE LOAF CAKE

Loaf cakes are so satisfying to make due to the simplicity of the process – and the vast quantity of cake you get! This chocolate loaf is so rich, yet retains a lightness due to the courgette. It’s another great way to get one of your five a day in – though it is still a treat, of course, so don’t substitute it for your children’s main meal!

Serves 8-10

100g (3½oz) coconut oil or unsalted butter, at room temperature

150g (5½oz) coconut palm sugar (also known as coconut sugar, from larger supermarkets)

2 eggs, beaten

225g (8oz) courgette, coarsely grated

3tbsp almond milk

150g (5½oz) white spelt flour (from larger supermarkets) 50g (1¾oz) ground almonds 1tsp baking powder

1tsp bicarbonate of soda 1½tsp ground cinnamon 4tbsp unsweetened cocoa powder

1tsp vanilla extract

½tsp fine sea salt

To decorate (optional)

50g (1¾oz) dark chocolate, melted, for drizzling

Flaked almonds

Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 20 x 10cm (8 x 4in) loaf tin and line with baking parchment. In a large bowl cream the coconut oil or butter and sugar until light and fluffy, then gradually beat in the eggs, courgette and almond milk until well combined.

In another bowl combine the remaining ingredients. Gradually add this to the egg and courgette mixture until it has just come together. Don’t over-mix, though, as it will make the cake tough.

Transfer the mixture to the lined loaf tin and bake for 45-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the top is browning too quickly, cover with foil. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Drizzle the melted dark chocolate over and sprinkle with the flaked almonds to decorate.