Takes approximately an hour to make. Ingredients: • 250g plain flour • 50g cocoa powder • 2 tsp baking powder • 1 tsp bicarbonate of soda • ½ tsp salt • 200g light brown sugar • 100g caster sugar • 2 large eggs • 120ml vegetable or sunflower oil • 120ml milk • 1 tsp vanilla extract • 250g courgette, coarsely grated (don't squeeze out the moisture) • 100g dark chocolate chips (optional) • Chocolate frosting (optional) • 150g dark chocolate • 100ml double cream • 25g butter

Method • Heat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin or a 2lb loaf tin. • Mix the flour, cocoa, baking powder, bicarbonate of soda and salt. • In another bowl, whisk together the sugars, eggs, oil, milk and vanilla. • Fold the wet ingredients into the dry ingredients until just combined. • Stir in the grated courgette and chocolate chips, if using. • Pour into the tin and bake for 40–50 minutes (or until a skewer inserted into the centre comes out with a few moist crumbs). • Cool in the tin for 10 minutes, then transfer to a wire rack. • For the frosting, heat the cream until just steaming, pour over the chopped chocolate, leave for 2 minutes, then stir until smooth. Mix in the butter and allow to thicken slightly before spreading over the cooled cake. Tips • The cake keeps well for 3–4 days in an airtight container and is even moister the next day. • Add 1 tsp instant espresso powder to the dry ingredients for a deeper chocolate flavour. • Chopped walnuts or pecans make a great addition for extra texture.