Courgette Cake

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by Rosemary Goddard

Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

In another bowl, combine the remaining ingredients with a pinch of salt.

Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

 

 

Recipe 2

 

200g (7 oz) grated courgette

150g (5 oz) caster sugar

1 egg

125ml (4 fl oz) vegetable oil

200g (7 oz) plain flour

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

2 teaspoons lemon zest

Prep:15min  ›  Cook:45min  ›  Ready in:1hr

  1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
  2. In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
  3. Bake 45 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.