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Chocolate Courgette Cake

From: riverford.co.uk

120g softened unsalted butter
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, lightly beaten
130ml milk
350g plain flour
2 teaspoons baking powder
4 tablespoons cocoa powder
450g courgettes, peeled and finely grated
1 teaspoon vanilla extract

Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.

Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35cm baking tin lined with baking parchment. Place in an oven preheated to 190°C/Gas Mark 5 and bake for 35–45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.