Courgette and chocolate pot squares
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- Serves: 12 persons
- a littlesunflower oil
- 1 cupplain greek yoghurt
- 300 gcourgettes
- ¼ tspsalt
- 80 gdried apricots (sweet)
- 2 tbspbirnel (pear syrup)
- ½ cupoil
- 2 cupswholegrain rolled oats
- 1 ½ cupsground almonds
- ¾ cupcocoa powder
- 1 tspbaking powder
- 1 tspsodium bicarbonate
Step 1Line the base of a springform pan with baking paper, grease the sides.
Step 2Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup. Break the banana into pieces, add to the yoghurt, finely mash with a fork.
Step 3Grate the courgette, mix with the salt, leave to drain in a sieve for approx. 15 mins., squeezing out the resulting juice every so often. Finely chop the apricots. Add with the courgette, egg, pear syrup and oil to the yoghurt, mix well.
Step 4Mix the flour, almonds, cocoa powder, baking powder and bicarbonate of soda. Add the dry ingredients to the wet ingredients, mix until smooth. Transfer the batter to the prepared tin.
Step 5Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely. Cut the cake into squares.