Gluten-free Chocolate Courgette Cake

Put the oil, eggs and vanilla extract in a bowl and beat with an electric mixer for a few seconds until smooth. Add the courgettes and beat again briefly.

In a separate bowl mix together all the dry ingredients, then add to the wet ingredients in the bowl. Mix together for a few seconds until just combined (don’t overmix).

Pour the mixture into a square paper-lined baking tin and bake at 180°C for approx 35mins or until a skewer comes out clean.