Sunday, 11 September 2016

Courgette Cake

The courgette in this are like the carrots in carrot cake: they keep the cake nice and moist while adding a slight sweetness.


  • 350g courgette (about 2 normal supermarket courgettes), coarsely grated
  • 2 large eggs
  • 125ml vegetable oil
  • 90g unrefined caster sugar
  • 300g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 85g walnuts, finely chopped
  • 150g sultanas
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp vanilla extract


  1. Pre-heat the oven to 180 degrees (or 160 degrees if using a fan oven, but try to avoid it).
  2. Place a baking parchment liner in a 2 lb loaf tin.
  3. In a large bowl, place the courgette, eggs, vegetable oil and sugar.
  4. Mix the wet ingredients well.
  5. Pour the flour over the wet mixture in the bowl, and make a small well in the centre before adding the baking powder and bicarbonate (you don't want it to get wet before the flour).
  6. Add the walnuts and sultanas to the side, along with the grated nutmeg and vanilla extract.
  7. Mix well with a wooden spoon until all combined.
  8. Pour into the pre-lined tin and bake in the oven for 60 to 70 minutes.
  9. Check that it is cooked by inserting a skewer into the centre: when it's cooked all the way through the skewer will come out clean.

Makes a 2 lb cake.

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