Makes 1 loaf
This refined sugar-free loaf cake also benefits from a dose of greens, thanks to the grated courgette – one of the most sneaky ways to get one of your five-a-day.
- Coconut oil, butter or ghee, for greasing
- 2 cups of courgette, grated, drained in a sieve
- ¾ cup of unsalted butter, softened
- 1/3 of cup rice malt syrup
- 2 eggs
- 2½ cups of gluten-free flour
- ½ cup of raw cacao powder
- 2 tsp of baking soda
- ½ tsp of vanilla powder
- ½ tsp of salt
- 1 tsp of ground cinnamon
- Cacao nibs and chia seeds, to serve
Preheat the oven to 180°C. Grease a 22cm x 13cm loaf tin. Place the grated courgette in a sieve or colander and sprinkle with a pinch of salt. Allow to sit for five minutes then squeeze the excess water out.
Melt the butter and rice malt syrup on a medium heat, then allow to cool for five minutes. Combine the eggs with the butter/syrup mixture.
Thoroughly mix together the flour, cacao, baking soda, vanilla, salt and cinnamon in a large bowl until combined. Combine the wet mixture with the grated courgette, then slowly add the dry ingredients to the wet.
Pour the mixture into the greased loaf tin and smooth out the top. Sprinkle cacao nibs and chia seeds on top, if desired, and bake in the oven for 35–40 minutes at 180°C, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for five minutes before transferring out of the pan to a wire rack.
Recipe courtesy of I Quit Sugar The Ultimate Chocolate Cookbook by Sarah Wilson.