Nothing was ever wasted when our grandmothers were around 🍫 Chocolate Courgette/Zucchini Cake Recipe: Ingredients 300g grated courgette/Zucchini 200g plain flour 50g cocoa powder 1¼ tsp bicarbonate of soda ½ tsp sea salt 2 tsp cinnamon 2 eggs 160g coconut sugar 120g melted butter 1 tsp vanilla extract 1 tbsp lemon juice 100g dark chocolate chips (optional) Method. 1. Slice the courgette taking out the seeded centre (if the courgette is large, then grate it, place it into a cheese cloth and squeeze out some of the water. 2. Mix flour, cocoa, bicarbonate, salt, and cinnamon. 3. Whisk eggs, coconut sugar, butter, vanilla, and lemon juice. 4. Stir in the courgette. 5. Fold wet into dry until just combined, then add chocolate chips if using. 6. Bake for 35-45 minutes, until a skewer comes out with a few moist crumbs. 7. While that’s baking make the chocolate mousse for the icing (recipe below). 8. Once the cake is done, cool in the tin for 10 minutes, then transfer to a wire rack. 9. After about 30 minutes ice the cake and decorate however you wish. Chocolate Mousse Recipe: 🍫 Ingredients 120 g egg whites 45 g raw honey 60 g dark chocolate (I use 85%) Method 1. Whisk the egg whites until soft peaks form. 2. Add the honey and continue whisking until light and fluffy. 3. Melt the dark chocolate and allow it to cool slightly. 4. Fold half of the whipped egg whites into the chocolate until combined. 5. Gently fold the chocolate mixture into the remaining egg whites until no streaks remain. 6. Pour into a serving dish or individual ramekins. 7. Refrigerate for at least 1-2 hours before serving. Makes approximately 4 servings. I usually double, triple or quadruple the batch to make more so it can last me and my family about 4-5 days. I hope you love this recipe as much as I do!!