The courgette glut continues and we seem to be getting more inventive every day with ways to consume them over at Gluten Free Alchemist. This Cacao-Courgette (Zucchini) Breakfast Cake is my latest effort in the fight to tame the deluge…… It is quite possibly my favourite yet.
I love courgettes, but they seem to be rampant little beasts and no matter how many times I tell myself to plant less of them, I always end up with too many to keep up with. I think the fact that they are so easy to grow is a big draw. There is nothing worse than trying to grow food that either fails or takes loads of effort and space for little reward. Courgettes just keep on coming no matter how little attention they are given.
This breakfast cake is a twist on my Chocolate Chunk-Courgette Oatie Cookie Mounds, which have always been well received. When I made them a couple of weeks back, I thought that if I gave them a few tweaks of ingredients and made them as a tray bake, they might make wholesome, healthy and very sustaining breakfast bars. And indeed they do. If you leave out the chocolate chunks (which are optional anyway) or replace them with some cacao nibs, they would be wonderfully healthy…. but I am a sucker for chocolate and throwing a few chocolate chips into the mix was also a good way to persuade Miss GF to ignore the fact that they contained courgette and give them a go….
Made with a rice-free flour blend that is 40% wholegrain flours, to which I have added an additional portion of whole-grain oat flour and plenty of gluten free rolled oats, the base of this cake is full of good stuff. The courgette adds extra fibre and moisture, alongside peanut butter and hazelnuts for crunch and nuttiness, cacao powder (which not only packs a flavour punch, but is full of antioxidants, minerals and B and E vitamins), all of which is sweetened with a balanced (but not over-sweet) combination of unrefined coconut palm sugar and light brown sugar.
They are so easy to make too…. I think the most fiddly part is grating the courgette! Once made they will last well for several days in an airtight container in the fridge…… Perfect for grabbing on your way out the door for breakfast on the go or a mid-morning snack in the office.
Not only are they (relatively) guilt free….. (okay…. next time I promise I will sub the chocolate for cacao nibs), but they are amazingly filling…. and unless you are a ridiculously hungry person, will sustain you for hours.
Oh….. and I needn’t have worried about Miss GF….. She enjoyed them just as much as the rest of us over at Gluten Free Alchemist and didn’t seem phased at all that they contained green stuff!
I am sharing my Cacao-Courgette (Zucchini) Breakfast Cake with :
Recipe Of The Week with A Mummy Too
Fiesta Friday #184
Brilliant Blog Posts with Honest Mum
Cook Blog Share with Recipes Made Easy
Simple & In Season with Feeding Boys
We Should Cocoa with Tin & Thyme
Cook Once Eat Twice with Searching for Spice
Other Courgette (Zucchini) Recipes on Gluten Free Alchemist
Courgette & Cherry Cupcakes
Giant Round Courgette (or Marrow) Stuffed with Rich Dark Puy Lentil Stuffing
Spiralized Oriental Courgette-Noodle Soup
Chocolate Chunk-Courgette Oatie Cookie Mounds
Savoury Summer Upside Down Cake
Turkey Meatballs with Hidden Veg
Manchego, Saucisson & Oregano Muffins
Marinated BBQ Veg
Cacao-Courgette (Zucchini) Breakfast Cake (makes 10 to 15 bars, depending on how big you cut them)
- Base-line a 9 inch/23 cm square baking tin and pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flours, cacao, oats, baking powder, bicarbonate of soda and salt, until completely blended (I weigh mine into an airtight container and shake vigorously).
- In a large bowl, beat together the butter and sugars until pale and light.
- Add the egg and vanilla and beat again to blend thoroughly.
- Add the dry ingredients, grated courgette/zucchini, peanut butter, hazelnuts and chocolate chips (if using) and fold together until you have an even mixture.
- Spoon the batter into the baking tin and smooth the top.
- Bake for 20 to 25 minutes until the top is firm to the touch.
- Leave the cake in the tin for 20 to 30 minutes, before turning out onto a wire rack to cool completely.
- Cut into slices and store in an airtight container