When I returned from holiday (vacation) I was greeted in the garden by a 450 gram courgette (zucchini), a small marrow. I wasn't sure what I was going to do with it until a came across a recipe for Chocolate Courgette Cake (pictured).
This is an extremely tasty recipe that's moist and delicious.
I made three slight alterations to the recipe: (1) I baked two round cakes rather than using a large brownie type pan, (2) I put raspberry jam in between the two layers, and, (3) I made Betty Crocker butter cream chocolate frosting for the top and middle of the cake. Absolutely gorgeous! For a link to the recipe click here.
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