Chocolate Courgette Loaf / Pumpkin Loaf

Hi all, a few people have been asking me for these recipes. The Pumpkin Loaf recipe was orginally given to my by a fellow Allotment holder on my old plot in Enfield. I've adapted it for courgette as well.

This is a DAIRY FREE recipe, keeps well and freezes beautifully - I usually make 2 at a time, one for now and one to freeze. I've also used the same recipes for muffins just reduce baking time to say 20 mins.

Need: Loaf Tin 9" by 5" , ideally loaf tin liner/greaseproof paper, Oven pre-heated to 175 C

Ingredients:
FOR PUMPKIN LOAF
8 oz Plain Flour
1 teaspn baking powder and 1 teaspn bicarb of soda (Baking soda)
1 teaspn of cinnamen
1/2 teaspn of salt
8 oz Sugar
6 fl. oz of Olive Oil
2 eggs
8oz of mashed/cooked Pumpkin (which equals 12oz when uncooked)
6 oz raisins ( or chopped apricots or apple whatever)

FOR CHOCOLATE COURGETTE LOAF all the same BUT:
1. Replace pumpkin with uncooked grated courgette (zucchini) 250 grams
2. Add 2 or 3 heaped table spoons of Cocoa
3. Raisins are fine in this but chopped apple or raspberries are even better

TO make:
Combine sugar and oil then add beaten eggs
Add dry ingredients
Add your choice of pumpkin/courgettes/fruit/cocoa
Bake for approx 1 hour - CHECK - may need another 15 to 20 min depending on your oven

ENJOY!