Chocolate Courgette Loaf Cake (Print Version)

# Ingredients:

01 - 75 ml vegetable oil
02 - 75 g natural yoghurt
03 - 75 ml honey
04 - 3 medium eggs
05 - 1 tsp vanilla extract
06 - 150 g grated courgette
07 - 150 g plain flour
08 - 35 g cocoa powder
09 - 0.5 tsp bicarbonate of soda
10 - 1 tsp baking powder
11 - Pinch of sea salt
12 - 125 g dark chocolate chips

→ Decoration

13 - 50 g melted dark chocolate
14 - Chocolate chips

# Instructions:

01 - Preheat the oven to 180ºC/160ºC fan and line a 2lb loaf tin with parchment paper.
02 - Add the eggs, oil, yoghurt, vanilla, honey, and courgette to a bowl and mix. (I don't squeeze out the courgette).
03 - Add the flour, cocoa powder, bicarbonate of soda, baking powder, and sea salt to the wet mix and combine well.
04 - Fold through the dark chocolate chips until evenly distributed.
05 - Pour the mixture into the lined tin and bake for 45-55 minutes or until a skewer inserted in the center comes out clean.
06 - Cool the loaf fully before decorating with melted dark chocolate and additional chocolate chips.

# Notes:

01 - This cake will last 3-4 days at room temperature. Refrigeration might make it denser.
02 - The cake freezes well for up to 3 months.
03 - You can replace honey with 100 g of light brown sugar.
04 - Greek yoghurt or buttermilk can be used instead of natural yoghurt.
05 - Feel free to use any flavor of chocolate chips for variety.

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