One of the cakes that I ate a lot as a child in Austria was this one.
I remember, with 2 of my sisters, having sneaked chocolate squares out of the freezer one day (we didn’t get sweets very often). My mother enquired the next day of us who had eaten the “courgette cake” as she called it. My sisters and I were flabbergasted 😊 We weren’t aware that there had been courgettes at all in these little slices of chocolate goodies.
Ever since then I have made them myself and I enjoy making them for my boys as I know that they get a treat but on my conditions: very little sugar, very dark chocolate, hazelnuts and courgettes!
They are very easy to make and can be frozen to be taken out one at the time for an afternoon treat for the kids (and adults)
The woman who made it in our village used almost double the amount of sugar but since I have discovered that I get migraine from too much sugar I have halved it and it is still sweet enough for my family!
Recipe Chocolate Squares
- 3 eggs
- 250 g sugar
- 250 ml vegetable oil
- 1 tsp cinnamon
- 100 g grated hazelnuts
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 350 g flour
- 1 grated courgette (~500 g)
- Redcurrant jelly
- Chocolate Icing
- 400 g chocolate (lactosefree in case of allergy)
- 40 g vegetable oil
Mix the eggs, the sugar, vanilla, vegetable oil, cinnamon, baking powder, bicarbonate of soda. Add the grated hazelnuts, flour and the courgette. Pour into a baking tray and bake at 170C until baked through. Pull the baking tray out of the oven and let cool. Spread redcurrant jelly all over the tray bake. Melt the chocolate with the vegetable oil and spread over the cake. Leave it to cool and set completely. Cut into squares and serve at room temperature.
Tip can be frozen
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