Chocolate Courgette Cake

If you've yet to experience the amazing combination of chocolate and courgette then now's the time to give it a whirl with this delicious cake.

• 200g plain flour
• 1/2 tsp bicarbonate of soda
• 1tsp baking powder (gluten-free if necessary)
• 1/2 tsp salt
• 100g Total Sweet Xylitol
• 2 medium free-range or organic eggs
• 180ml mild or medium olive oil
• 170g good quality dark chocolate
• 225g courgettes
• 55g walnuts, finely chopped

For the frosting:

• 250g low-fat cream cheese
• 1/2 tsp vanilla extract
• 1tbsp Total Sweet Xylitol

Method:

1. Preheat the oven to 180°C/350°F/gas mark 3.
2. Line a 20cm (8in) loose-bottomed cake tin with baking paper and grease the sides.
3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl. Stir in the Total Sweet.
4. In a separate bowl, beat the eggs into the oil.
5. Melt the chocolate over a bain marie or in the microwave. Meanwhile, grate the courgettes.
6. Stir the eggs and oil into the dry ingredients, then mix in the melted chocolate, courgettes and nuts.
7. Pour the mixture into the prepared cake tin and bake for 25-30 minutes or until the cake has well risen, firm to the touch and a skewer comes out clean. Allow cooling on a wire rack before icing.
8. To make the cream cheese frosting, mix together the cream cheese, vanilla extract and Total Sweet until smooth, then spread it on the cake. Store in an airtight container in the fridge.