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Preheat the oven to 175C and lightly grease a 9” square baking tin.
Grate the raw, unpeeled courgette and set aside.
Whisk the flour, baking powder, cocoa and salt together in a bowl.
In a large bowl, beat together the oil, sugar and vanilla. Then beat the eggs in, one at a time, followed by the yogurt. Stir in the grated courgette.
Add the dry ingredients to the wet and stir to combine.
Spoon the batter into the prepared tin for 30 minutes or until the centre springs back slightly when touched.
Allow it to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust with sieved powdered icing sugar and cut into squares.
150g raw courgette
225g plain flour
2 teaspoons baking powder
75g unsweetened cocoa powder
½ teaspoon salt
85g vegetable oil
200g granulated sugar
2 teaspoons vanilla extract
150ml plain natural yogurt
Powdered icing sugar, to dust