MAKES 1 LOAF
GLUTEN FREE + CAN BE FROZEN
coconut oil, butter or ghee, for greasing
450g courgettes, grated
175g unsalted butter, softened
75ml rice malt syrup
2 eggs
300g gluten-free flour
50g raw cacao powder or good-quality cocoa
2 tsp bicarbonate of soda
½ tsp vanilla powder
½ tsp salt
1 tsp ground cinnamon
cacao nibs and chia seeds, to serve
● Preheat the oven to 180C/gas 4. Grease a 22cm x 13cm loaf tin. Place the grated courgette in a colander and sprinkle with a pinch of salt. Allow to sit for 5 minutes to drain, then squeeze out the excess water so the courgette is as dry as possible.
● Melt the butter and rice malt syrup on a medium heat. Allow to cool for 5 minutes. Combine the eggs with the butter/syrup mixture. In a large bowl, thoroughly mix together the flour, cacao or cocoa, bicarbonate of soda, vanilla, salt and cinnamon until combined.
● Combine the wet mixture with the grated courgette. Slowly add the dry ingredients to the wet. Pour the mixture into the greased loaf tin and smooth out the top. Sprinkle cacao nibs and chia seeds on top if desired.
● Bake in the oven for 35-40 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool for 5 minutes before transferring from the tin to a wire rack.