Michael and Rachel's

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Chocolate Courgette Bread

Updated: 01 Sep 2018

Ingredients

  • 2 ounces dark and milk chocolate, mixed
  • 210g plain GF flour
  • 2 tsp xanthan gum
  • 20g cocoa powder
  • Pinch salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 200g caster sugar
  • 4 ounches chocolate chips or chunks
  • 200g grated fresh courgette
  • 2 eggs
  • 6 tbsp vegetable oil
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 160c.
  2. grease and line a standard 9 inch x 5 inch loaf pan and set it aside.
  3. In a small microwave safe bowl, place the chopped chocolate and micorwave it in 30 second bursts, stirring in between, until smooth. Set aside to cool briefly.
  4. In a large bowl, place flour, xanthan gum, cocoa powder, salt, baking soda, baking powder, and caster sugar, and whisk to cmobine.
  5. Place the choolate chips in a separate small bowl and add 1 tbsp of the dry ingredients to the chips; toss to combine. Set aside.
  6. In the KitchenAid, mix togeth er the eggs, oil, vanilla, and courgette until smooth.
  7. Add the melted chocolate and blend to combine.
  8. Combine the wet and dry ingredients; mix. The batter will be soft. Stir in all but a few of the chocolate chips by hand. Stir until evenly distributed.
  9. Scrape the batter into the prepared loaf pan and smooth the top with a wet spatula. Sprinkile the remaining chocolate chips evenly on top and press gently to help them adhere.
  10. Place the loaf pan in the centre of the oven and bake, rotating once, until a toothpick inserted in the centre comes out clean. Check after 1 hour and keep going until cooked.
  11. REmove from the oven and allow t cool for at least 20 minutes in the loaf pan before transferring to a wire rack to cool completely.