by Sally Chapman
Cake, everyone likes cake and no one will ever realise it’s healthy cake.
When the horror of just how successful your courgette crop has been starts to sink in, this recipe will save you from the suppertime cry of “no, not courgettes again!”
Ingredients
- 2 eggs
- 125ml vegetable oil
- 85g soft brown sugar
- 350g courgettes, coarsely grated
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 heaped tsp baking powder
- 140g sultanas
You can use a sugar substitute if you want things even healthier; it works just as well. I’ve used yellow courgettes here, they are wonderfully sweet and look nice in the cake, but green ones are fine. The bigger the courgette the more water it contains, which will vary the cooking time a little, as well as how moist the final cake is.
1. Heat oven to 180C (160C fan) or Gas 4. Butter and flour a 2lb loaf or cake tin.
2. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
3. Add the remaining ingredients into the bowl and stir the dry ingredients into the wet mixture, making sure there are no white bits left.
4. Pour the mix into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean.
5. Leave to cool on a rack before serving.
This cake will freeze for up to 1 month if you can bear not to eat it straight away.
Sally Chapman lives in Devon, loves experimenting with novel recipes and does a great line in kitchen created Christmas hampers.
