170g of butter
400g of sugar
3 eggs
285g of courgettes
2 teaspoons of vanilla essence
335g of plain flour
75g of cocoa
2½ teaspoons of yeast (raising agent)
1½ teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
4 fl oz of milk
170g of walnuts

METHOD

Preheat oven to 180ºC/350ºF.

Beat the butter and sugar together.

Add the eggs one at a time and beat.

Mix in the courgettes and vanilla essence.

Sieve together the flour, cocoa, yeast, baking soda, salt and cinnamon.

Stir the lot into the mixture and gradually add a little milk.

Finally, add the walnuts to the mixture.

Place the mixture in a cake tin and bake for 1 to 1¼ hours. Leave the cake to stand for a quarter hour before removing from tin.

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