Dark chocolate & walnut cake

2lb Loaf tin = 10 slices

290kcal / 16g fat / 33g carbohydrate / 4g protein / 4g fibre

300g courgette

175g caster sugar

120ml olive oil

1/2 tsp apple cider vinegar (white vinegar will also do!)

200g wholemeal flour

1tsp baking powder

1/2 tsp bicarbonate of soda

40g cocoa powder

50g chopped walnuts

  1. Turn your oven to 160C and line a 2lb loaf tin with greaseproof paper.

  2. Taking two mixing bowls, you're going to put all the wet ingredients into one and all the dry into another.

  3. Combine the oil, sugar and vinegar. Grate the courgette on the thick side of the grater, straight into the mixture. Stir and set aside.

  4. Now combine the flour, bicarb, baking powder and cocoa in another bowl.

  5. Sieve the dry into the wet mixture and mix thoroughly. Fold in the walnut pieces.

  6. Pour into the prepared tin and bake for around 45 minutes or until a skewer comes out clean when poked into the middle of the cake.

  7. Leave to cool when removed and slice into 10 slices.

  8. Store in an airtight box.

  9. If wrapped well, the loaf will freeze, either whole or in slices for up to 3 months.