Last time it was fritters this time it’s cake. With a glut of courgettes growing in our garden I had been racking my brains for more courgette dishes to cook when I suddenly remembered my mum’s courgette cake that she used to bake. Similar to carrot cake, it’s beautifully moist and also has the perk of making you feel ‘slightly’ healthy when you go to cut your daily afternoon slice from the cake stand – after all you are eating your greens!
If you’re feeling extra naughty spread a helping of butter onto your piece.
125ml Sunflower oil
50g Soft brown
300g Plain flour
½ tsp Baking powder
½ tsp Bicarb of soda
2 tbsp Mixed spice
1.Preheat oven to 180C. Line a large loaf tin.
2. Grate the courgette. Whisk both sugars together with the eggs and oil, then add the courgette and mix.
3. In a separate bowl mix all the dry ingredients together, then sieve into the wet mixture and fold in. Once well-combined put mixture into the prepared loaf tin.
6. Bake loaf for approximately 1 hour or until it springs back when lightly touched.