• 175g sunflower spread
  • 200g golden caster sugar
  • 3 eggs
  • 200g plain flour
  • 1tsp baking powder
  • 50g ground almonds
  • 200g courgette, grated
  • 100g 70% cocoa chocolate, melted
  1. Heat the oven to 180C/160C Fan/Gas 4. Lightly grease the base and sides of a 900g loaf tin and line with baking parchment.

  2. Cream together the sunflower spread and golden caster sugar until pale and fluffy. Add the eggs and 2tbsp of the flour and beat well. Sift in the remaining flour and fold together thoroughly with the almonds and courgette. Finally stir in the melted chocolate then spoon into the prepared tin. Level the top with the back of a spoon and bake for 60 minutes, until well risen.

  3. To test if it’s cooked, insert a metal skewer into the centre of the cake – if it comes out clean, it’s ready; it not, return to the oven for a bit longer.

  4. Allow to cool in the tin for 15 minutes, then transfer to a cooling rack to cool completely. Serve in slices.