Following our recent holiday to Ireland we returned to find an enormous courgette (well more like a marrow) in our veg plot at home. I used some of it for the usual - courgetti spaghetti bolognaise, grated in salads, added to a flan, but we were still struggling to eat our way through this mammoth vegetable. Wanting to make the kids a treat (but not too much of a treat as I don't like to spoil them that much!) and having eaten a chocolate and courgette cake before I decided to embark on making brownies from the contents of my cupboards and it turned out pretty good too. Its not gluten free but it is refined sugar free.....
125 grams of softened unsalted butter
1 cup of coconut palm sugar
3 large eggs
2 1/2 cups of self raising flour
1 teaspoon of mixed spice
1 teaspoon of vanilla essence
1/2 cup raw cacao powder
3 cups of grated courgette (peeled first)
1/2 cup of natural live yoghurt
about 1 cup of dark chocolate - either chips or broken into small pieces
Line a square cake tin with baking paper and pre heat the oven to about 180.
In a food processor mix the softened butter and coconut palm sugar until it's light and fluffy. Add the eggs one at a time with some of the flour to stop curdling. Mix well. Reserve 1/2 cup of flour until the end. Add the spice, vanilla and cacao powder and mix well again. Add the courgette, yoghurt and dark chocolate and mix well. If the mixture is really wet then add some more of the reserved flour at this time. The consistency needs to be wet enough to pour into the cake tin but not really runny. Cook in the oven for about 30 - 45 minutes. Check with a skewer at about 30 minutes.
Leave to cool slightly in a tin and then turn out and cool fully before cutting. Enjoy and don't tell the kids it has courgette in it - I didn't :)