This spate of fine weather inspires me to create light, fluffy cakes. It would inspire most people to get the hell out of the kitchen, but whatever. Courgette season is fast approaching; those of us who grow courgettes — let us prepare ourselves.
I think you know what I’m talking about. We cherish the first small harvest; we savour the courgette’s fresh, delicate flavour, and delight in its addition to carefully prepared dinners — it is the star of the show. You marvel at them; they are small and flavoursome, with bright, unblemished, glossy skin — you are so proud to have brought them into the world.
But gradually their abundance begins to weary you, to wear on your nerves. You wonder what you will do with them — you simply can’t keep up with this glut of enormous green monstrosities that appear to lurk underneath every sprawling hairy leaf… And yet, you feel a strange duty towards them; you feel guilty neglecting them, and as they grow at an alarming rate, they weigh on your mind.
You sob into yet another ratatouille, and panic as you envision a million courgette-centered meals ahead. At night, you argue with your partner over what to do with them, and who will deal with them… It’s all very distressing. You begin to fantasise about leaving courgettes on doorsteps, ringing the bell, and running.
Don’t worry — it’s normal to feel this way, and I’m here to help. I’m posting this ahead of season as a precaution; a way of reassuring you that there are myriad ways to get rid of your green monsters without inflicting them upon others.
Thankfully, courgettes are wonderfully versatile. They are dreamy baking material. This cake is airy, light, and the chocolate and subtle hints of spice pair well with the courgette. You may notice that the cake in the photo has chia seeds; I omitted them in my most recent version, and I think it was a good move — they added a slight toughness to the texture that I wasn’t crazy about. But do of course feel free to play around with the recipe.
As usual, this cake is grain-free, sugar-free, low-carb, high-protein…
● Approx ½ cup grated courgette (squeezed and drained of the water)
● 2 medium free range eggs
● 100g quark or cottage cheese
● 40g coconut flour
● 25g coconut oil
● 20g vanilla whey protein powder
● 15g ground almonds
● 15g erythritol
● 100mg stevia extract (or more erythritol)
● 1 tbsp apple cider vinegar
● ½ tsp sea salt
● 1 tsp cinnamon
● ¼ tsp nutmeg
● ¾ tsp baking powder
● ½ tsp baking soda
● Approx 20g chopped chocolate chunks (I used 85% cocoa content)
1. Preheat your oven to 180C, and grease/line a loaf tin.
2. In a bowl/ food processor, combine all your wet ingredients.
3. Combine your dry ingredients in a separate bowl, and then add to wet mixture.
4. Pour into loaf tin and bake for approx 30 minutes, or until an inserted knife comes out clean.