Courgette cake
Ingredients
- 2 large eggs
- 125 ml/4fl oz vegetable oil
- 85 g/3oz soft brown sugar
- 350 g/12oz courgette coarsely grated
- 1 tsp vanilla extract
- 300 g/10½oz plain flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 85 g/3oz walnuts roughly chopped
- 140 g/5oz sultanas
Instructions
- Heat your oven to 180ºC/350ºF/Gas mark 4
- Grease and line a 1kg/2lb loaf tin with baking parchment or paper liner
- In a large mixing bowl, whisk the eggs, oil and sugar
- Add the grated courgette and vanilla extract
- In another bowl, combine the remaining (dry) ingredients with a pinch of salt
- Stir the dry ingredients into the wet mixture, then pour into the loaf tin.
- Bake for an hour or until a skewer inserted into the middle comes away clean
- Allow to cool in its tin for a few minutes before removing it and leaving to cool completely on a wire rack
The cooked cake can be frozen for up to 1 month
It's delicious sliced and spread with a little butter