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Chocolate Courgette Cakes

Serves 6


• 120g softened unsalted butter
• 125ml sunflower oil
• 100g caster sugar
• 200g soft brown sugar
• 3 eggs, lightly beaten
• 130ml milk
• 350g plain flour
• 2 tsp baking powder
• 4 tbsp cocoa powder
• 450g courgettes, peeled and finely grated
• 1 tsp vanilla extract


Put the butter, sunflower oil and both sugars
in a bowl and beat together until light and fluffy. Gradually beat in the eggs and then the milk. Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20x35cm baking tin lined with baking parchment. Place in an oven preheated to 190°C and bake for 35-45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.

Recipe by Jane Baxter, Riverford Field Kitchen
Taken from the Riverford Farm Cook Book