As some of you may be aware I am running the marathon. After a slow start to the training in January, I blame my birthday amongst other things I am now full swing into this marathon thing taking to doing one long weekend run and a couple of shorter mid-week jaunts to work and back. I am also taking the training as an opportunity to eat more cake. I mean I ran 16 miles right…
This courgette loaf with pecans and dark chocolate may not be the most protein filled breakfast, but slathered in butter eaten with a smoothie, it ticks most of the boxes, especially when you ideally want to eat within half an hour of a run. It keeps well and reheats in the oven like a dream, meaning more time for stretching as well. But who am I kidding, run or no run, I’d still make it, because it tastes amazing. Courgette, Pecan and Dark Chocolate Loaf
Makes 1 loaf- You can decide how many people it feeds
150g butter, melted
150g golden caster sugar
2 large eggs, beaten
250g spelt flour
1 tsp baking powder
250g courgette (approx. 2 courgettes), finely grated
50g pecans, roughly chopped
50g dark chocolate, roughly chopped
Preheat the oven to 180c/160 Fan/Gas mark 4 and grease and line a 900g/2lb loaf tin.
Using an electric whisk or a stand mixer, place the butter, sugar, eggs, spelt flour, baking powder and a pinch of salt into a large bowl and beat until combined. Once you have a smooth batter add in the grated courgette. Give everything a final whisk then fold through the pecans and dark chocolate.
Spoon the mixture into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Eat warm from the oven, or leave to cool. Either way cut yourself a generous slice and slather it with butter.
TIP- If you are trying to ditch the refined sugars or simply want a healthier alternative I have also made this with maple syrup. It works well but it doesn’t have the same sweetness, or the same indulgent, fuck it I am running a marathon ring…