Easy courgette cake
This simple, subtly spicy easy courgette cake is deliciously moist and a great way to use up a glut of courgettes.
Each serving provides 209 kcal, 4g protein, 32g carbohydrate (of which 18g sugars), 7g fat (of which 1g saturates), 1g fibre and 0.5g salt.
Ingredients
- 80ml/2¾fl oz vegetable oil, plus extra for greasing
- 150g/5½oz light brown sugar
- 2 free-range eggs
- 160²µ/5â…”o³ú courgette, coarsely grated
- 180²µ/6â…“o³ú plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp demerara sugar, for sprinkling
Method
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.
In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.
In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.
Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.
Recipe Tips
For extra texture and flavour in this courgette cake, stir 70g/2½oz each of chopped walnuts and raisins into the batter just before pouring into the tin. For extra decadence, drizzle with a lemony icing.
Summer
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