So get the apron and mixing bowl out and get cracking with this delicious recipe, after all when else can you eat cake and it actually be one of you five a day (check out secret ingredient!!!). I promise it won't disappoint!

EQUIPMENT:

Two 18cm x 5cm deep, loose-bottomed cake tins, or one cake tin if you prefer. You can also make the mixture into cupcakes instead by using bun cases.

INGREDIENTS:

3 medium eggs
180g light Muscovado sugar
300g topped, tailed, peeled and very finely grated courgette
120g white rice flour (or normal self raising flour if you didn't want it wheat free)
60g good quality coco powder (Bourneville is a good one)
2tsp. baking powder

FOR THE ICING:

You can either cheat and just use Nutella OR

100g unsalted butter
100g icing sugar
2tbsp. boiling water
50g good quality coco powder

METHOD:

Pre-heat oven to 180ºC / 350ºF / gas mark 4

Whisk the eggs and sugar together in a large bowl until pale and fluffy (whisk for at least 3 minutes on high power)

Beat in the grated courgette, followed by the flour, baking powder and coco powder. Beat again to make sure all ingredients are mixed well

Pour evenly into the cake tins / tin or even bun cases and place in the middle of a pre-heated oven for 30 minutes or until a cocktail stick inserted in the middle comes out clean. You will need to adjust cooking time depending on what format you bake the mixture, for example individual cupcakes will cook much faster.

For the icing, whisk the butter until pale and fluffy. Then add the icing sugar and hot water. Whisk again until it forms a paste, then beat for at least a minute until the mixture doubles in size.

Add the coco powder gradually to the icing mixture until all mixed together. Ensure the cake has completely cooled before icing.

This cake also freezes really well, so IF there is any left, cut into portions and freeze, taking out a slice as and when is required!!

ENJOY!!!

Recipe adapted from 'Red Velvet Chocolate Heartache' by Harry Eastwood