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- Dish type
- Vegetable cakes
- Courgette cake
This is a delicious treat. You can make soured milk by combining 125ml of milk with 1 teaspoon vinegar and allow to sit 10 minutes.
33 people made this
- 110g butter
- 350g caster sugar
- 120ml vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 310g plain flour
- 1/2 teaspoon salt
- 4 tablespoons unsweetened cocoa
- 1 teaspoon bicarbonate of soda
- 125ml soured milk
- 175g grated courgette
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Preheat oven to 170 C / Gas 3.
- Cream the butter, sugar, oil, eggs and vanilla.
- Mix flour, salt, cocoa and bicarbonate of soda together. Add dry ingredients to first mixture alternately with soured milk. Fold in courgette.
- Bake in a 20x30cm tin for 35 minutes or until done. Ice with your favourite chocolate icing or buttercream, if desired.
Reviews & ratingsAverage global rating:(32)
Reviews in English (27)
Made this and it turned out really good, really moist and chocolatey. No-one knew about the courgettes!-04 Oct 2011
I have made this recipe many times now, and it gets rave reviews every time. I top this cake (because it is a cake!) with a chocolate cream cheese icing. It's dense and moist and delicious, it gets even better after a day or two (but doesn't always last that long) and it freezes well.-30 Mar 2004
I can't figure out why this recipe is called Chocolate bars, when it really is a cake. The author of the recipe even calls them cookies!This is a cake, folks. It is good chocolate cake and a good way to use up extra zucchini.For the calorie counters:I substitued Lighter Bake for the butter, and it cuts the fat yet you lose no moisture or taste. I also cut the sugar some.-03 Aug 2001
Baked Kinder Cookie Dough Slices (GF)
These gluten free Kinder cookie dough slices are my new favourite treat! Crisp at the edges with beautifully soft cookie dough in the centre, studded with chocolate chips and pockets of melted Kinder bar, they are harrrrd to resist.
Honestly, is there anything better than warm cookie dough packed with chocolate? I don’t think so (although there is a close rival in the form of my salted caramel swirl brownies)!
For the ultimate dessert, try warming one of these slices in the microwave for 30 seconds, then topping with a scoop of your favourite ice cream. Heaven on a plate!
My Kinder cookie slices are a quick treat to bake, only needing 16 minutes in the oven, and they can be eaten whilst still warm. This makes them ideal when you want to whip up something incredibly delicious, incredibly quickly!
Once baked, they will keep well for a few days in an airtight tin. As they still very soft cookie dough in the centre, they stay nice and squidgy and don’t dry out quickly. That’s a problem I found with some other cookie bar recipes.
You can them eat them as they are or give them a little warm up in the microwave (30 seconds does the trick) to get the Kinder chocolate all melty again.
I use the standard Kinder chocolate bars, which in the UK are gluten free and certified by Coeliac UK (at the time of writing). I believe they are gluten free in other parts of the world too, but please always check labels before baking with Kinder bars. It’s always better to be safe than sorry.
If you can’t find Kinder bars in the shops (I buy mine in Coop or Tesco), then feel free to switch in a different treat. See the substitutions section below for more details.
Chocolate: I use Kinder chocolate for these cookie dough slices, but you can use any chocolate treats you like. Double check that your choice is gluten free and then press into the top of the cookie dough before you bake it.
As for the chocolate drops, I use Callebaut Belgian milk chocolate drops in my bars, but any variety of choc chip will do. Again, do check that your chosen brand is gluten free as some cooking chocolate is not suitable for coeliacs.
Sugar: my cookie dough has a beautiful golden hue from the use of dark brown sugar, which also lends a slight caramelised taste to the final cookie slices. If you don’t have dark brown sugar, light brown will work just fine.
Flour: I have been using FREEE by Doves Farm gluten free plain flour for these recently, but other flours varieties I enjoy baking with are the Shipton Mill and Marks & Spencer gluten free flours. Lidl do a great gluten free plain flour too, although I can never find it in the shops these days.
If you only have self raising flour, skip the addition of baking powder. You will them end up with the same sort of texture (with very mild rise).
Any Other Questions?
Feel free to drop me an email at [email protected] if you have questions about this recipe. Or perhaps other baking requests! I love a challenge :).
Otherwise, I really hope you enjoy these gluten free Kinder cookie dough slices!
Easy courgette recipes
Wondering what to do with those courgettes in your fridge? Courgettes, at their best during the summer months, can be fried, barbecued, roasted, spiralized or even grated into cake batter. We have plenty of ideas, from courgette fritters to courgette lasagne – and even courgette and lime cake.
If you’re armed with a spiralizer and you’re not afraid to use it, check out our easy courgetti recipes right here.
When are courgettes in season?
British courgette season starts in June and ends in October. Courgettes are at their best between June and September.
How do you cook courgettes?
How to grill courgettes: The best way to grill courgettes is to cut them into slices, brush with oil and put under a hot grill for 3-4 minutes until charred and blistered, then flip and repeat.
How to fry courgettes: To fry courgettes, half, dice or cut into slices and fry in olive oil into charred or alternatively cook low and slow until meltingly tender.
How to roast courgettes: Heat the oven to 200C/fan 180C/gas 6. Dice or thickly slice the courgette, season and toss with olive oil then roast for 30 minutes, turning halfway, until caramelised and cooked through.
Courgettes are also great diced or sliced and stirred into currys, soups and stews, as they’re great at soaking up flavours.
Can courgettes be eaten raw?
You can eat courgettes raw, they’re great thinly sliced and added to salads.
Zucchini Chocolate Cake
0 hour 0 hour
115g butter or soft margarine
1/2 cup vegetable oil
1 ¾ cups Chelsea White Sugar
1/2 cup milk
1 tsp vanilla essence
2 c self raising flour
½ tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
4 Tbsp cocoa
2 1/2 cups grated zucchini
1/4 cup ground walnuts
¼ c dark chocolate chips
Preheat the oven to 165 degrees C.
Cream butter, oil and sugar.
Add eggs, milk and vanilla, and beat well.
In a separate bowl, sift dry ingredients together. Blend the dry ingredients into the butter mixture. Add the grated zucchini and mix well.
Spread the batter into the prepared cake tin. Sprinkle the top with the walnuts and chocolate chips.
Bake in the preheated oven for 45 minutes.
Courgettes are often one of least favourite vegetables. Slightly over cooked, courgettes become bland to taste and very watery. But, courgettes are easy to prepare and give us good practice with our knife. Here you will see how to dice a courgette.
Courgettes are often one of least favourite vegetables. Slightly over cooked, courgettes become bland to taste and very watery. But, courgettes are easy to prepare and give us good practice with our knife. Here you will see how to cut courgette fingers.
Chocolate smoothie with hidden courgette
Really? A chocolate smoothie with COURGETTE! No, I didn’t go crazy. This taste sooo good! The frozen courgette with cacao creates a milkshake-like drink that I often make for my husband and myself in the afternoon as an extra energy boost.
Sometimes you just need something simple, easy to eat and after a short break continuing with the next challenge. This smoothie is perfect for such occasions. You often see similar recipes with frozen banana. That is of course also be delicious but I was looking for a recipe without a banana flavor and more greens in it. I tried with the frozen courgette and it just turned out great!
So simple but still, the instructions0)
– Take a yellow, green or white courgette. Rinse and pad it dry with a kitchen towel. No need to peel it.
– Cut it into slices of about 1/2 cm and cut each slice into quarters.
– Lay them flat in a freezer bag, try to avoid the pieces to lie on top of each other. Place the bag flat in the freezer for about 4 hours.
– When the courgette is frozen, you can tie the bag. Doing it this way, it becomes easy to portion the frozen courgette to your future smoothies. If you are making spiralized courgette pasta every now and then, just add the small pieces that are left to the bag. In that way you can make use of everything and avoid food waste. A win-win!
Chocolate smoothie with hidden courgette
80 gram / 2.95 oz frozen courgette
2 dl / 195 gram / 6.90 oz unsweetened almond milk (or other plant-based milk)
A well-stocked teaspoon / / 30 gram / 0.95 oz cashew or almond butter
1 tablespoon / 5 gram / 0.20 oz (raw) cacao
(1 medjouldate, optional)
How do I do it?
1. Pour all ingredients in a blender.
2. Mix until you have a creamy but still cold smoothie.
3. Enjoy for breakfast, snack or whenever needing an energy boost. Delicious!
This recipe is free from lactose, milk protein, gluten and (refined) sugar.
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- ½ cup butter, softened
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ¾ cups white sugar
- 2 eggs
- ½ cup sour milk
- ¼ cup unsweetened cocoa powder
- 1 cup semisweet chocolate chips
- 2 cups zucchini, finely diced
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.
Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
Pour into a 9x13 inch pan and sprinkle top with chocolate chips. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.