Moist chocolate courgette cake baked in a 23×30 cm tin

This chocolate and courgette cake is baked at 175°C for 30–35 minutes in a 23×30 cm tin. The batter combines melted butter with 2.5 bars of chocolate, eggs, sugar, oil and vanilla, mixed with flour, cocoa, baking powder, bicarbonate of soda and salt. Grated (unsqueezed) courgette is folded into the mixture, and the top is scattered with chopped chocolate before baking.