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Courgette has never tasted so good! This moist cake is sweet (but not too sweet) and is great for any chocolate lover. Don’t skimp on the crumb topping – it makes this cake!
Courgette has never tasted so good! This moist cake is sweet (but not too sweet) and is great for any chocolate lover. Don’t skimp on the crumb topping – it makes this cake!
Ingredients
1⁄2 cup butter, softened
1⁄2 cup plain or vanilla non-fat Greek yogurt
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1⁄2 cup low-fat buttermilk
2 small courgettes, trimmed and quartered
21⁄2 cups all-purpose flour
1⁄2 tsp ground cinnamon
1⁄4 cup unsweetened cocoa powder
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1⁄4 cup brown sugar
3⁄4 cup walnuts
1⁄2 cup semi-sweet chocolate chips
Method
- Pre-heat oven to 350° F.
- Add butter, yogurt, sugar, eggs, vanilla, buttermilk and courgettes to WildSide+ jar and secure lid. Select “Batters” cycle (if you don’t have a “Batters” cycle, blend on a Medium to Medium-Low speed (speed 4) for 30 seconds).
- Add flour, cocoa powder, cinnamon, salt, baking soda and baking powder to jar and secure lid. Press “Pulse” 8-10 times until ingredients are incorporated.
- Pour batter into greased 9×13 non-stick pan.
- For crumb topping, add brown sugar and walnuts to clean WildSide+ jar and secure lid. Press “Pulse” 3-5 times until nuts are chopped to desired texture.
- Add brown sugar nut mix to chocolate chips and sprinkle evenly on top of cake.
- Bake for 40-45 minutes until done. Allow to cool for at least one hour before cutting.
Nutritional Information
- Servings 20.0
- Sodium 240 mg
- Serving Size 1 slice
- Carbohydrates 30 g
- Calories 220
- Fibre 1 g
- Fat 10 g
- Sugar 16 g
- Saturated Fat 4.5 g
- Protein 4 g
- Cholesterol 30 mg
