Chocolate & Courgette Brownie Cake recipe!! Yum Yum...

For anyone looking to use up some more courgettes.
Sorry it's in cup measurements, it's a US recipe.  Google the conversions if you don't have measuring cups.

(courgettes can be grated and frozen for winter stew and soup use etc)

1/2 cup veg or sunflower oil
1 & 1/2 cups sugar
2 tsp vanilla extract
2 cups plain flour
1/2 cup cocoa powder (I find a heaped 1/4 is enough)
1 & 1/2 tsp baking powder
1/2 tsp salt
2 cups grated courgette, no need to peel, the green bits are nice
1/2 cup walnuts (we leave these out, daughter nut allergenic)
Water

Preheat oven to 175C.  Line a square tin with baking parchment.
In a large bowl mix the oil, sugar & vanilla together till well blended.  Combine the flour, cocoa powder, baking powder and salt and stir into the sugar mix.  Fold in the walnuts and grated courgette.
This is where the original recipe falls down in my opinion.  The mixture is far too dry - I gradually add water (maybe about 200ml?) and mix till I get a thick brownie batter, then pour into the tin.

Bake for 25 - 45 mins (depending on your oven, I have an unreliable fan oven), till it springs back when gently touched.

You can make this even more naughty if you make some choc butter icing to spread over the top.

It is quite crumbly so I generally make it a day ahead of when I need it for as it firms up a little overnight - although generally it always gets dipped into the same day.

Very nice as a dessert - we serve it with Swedish Glace vanilla non-dairy icecream and fresh blueberries.

Yum yum!!!