Healthy Chocolate Courgette Loaf Cake

12 standard portions

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Ingredients

• 1 Banana
• 2 Eggs
• 200 g 0% fat Greek yogurt
• 125 ml Maple syrup
• 1 tablespoon Vanilla extract
• 120 ml Semi-skimmed milk
• 150 g Courgette (zucchini) (grated - do not squeeze)
• 280 g Self-raising flour
• 1 teaspoon Ground cinnamon
• 50 g Cocoa powder
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda
• 50 g Dark chocolate chips

Method

1. Prepare the oven and tin. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a 3lb loaf tin with baking paper, leaving a little overhang so the loaf is easy to lift out once cooled.
2. Add the wet ingredients. Put 1 Banana (mashed), 2 Eggs, 200 g of 0% fat Greek yogurt, 125 ml of Maple syrup, 1 tablespoon of Vanilla extract, 120 ml of Semi-skimmed milk and 150 g of Courgette (zucchini) (grated) into a large mixing bowl.
3. Whisk. Whisk everything together until the egg is completely combined and the banana is evenly distributed. It doesn't need to be perfectly smooth.
4. Add the dry ingredients. Add 280 g of Self-raising flour, 1 teaspoon of Ground cinnamon, 50 g of Cocoa powder, 1 teaspoon of Baking powder and ½ teaspoon of Baking soda. Add 50 g of Dark chocolate chips, keeping a small handful back for the top.
5. Combine. Fold everything together just until there are no obvious pockets of dry flour. Don't keep mixing once the batter is combined, as overmixing can make a loaf cake dense.
6. Fill the tin. Pour the mixture into the lined loaf tin and smooth the top. Scatter over the remaining chocolate chips.
7. Bake. Bake at 180°C/160°C fan/350°F/Gas 4 for around 45 minutes, or until the loaf has risen and the centre is cooked through.
8. Cool the cake. Leave it to cool in the tin for a short while before transferring it to a wire rack. Let it cool for at least 1 hour before slicing, as the centre continues to set as it cools.