I haven’t gone mad, Courgette Cake is a thing, I promise! Most people pull a face when I offer them a slice, because it sounds weird, I get it. But once they’ve tried it, they love it. It’s similar to carrot cake – slightly spicy, moist, nutty and moreish.
I developed this recipe years ago, to help use up a glut of courgettes I’d grown in my veg patch. We’ve since moved house, and no longer have a vegetable patch. But this recipe is an established Autumn recipe for us now, I bake it pretty much every year (now with shop-bought courgettes) as the seasons are turning. I love it – a slice of courgette cake and a pot of tea, watching the leaves turn on the trees – bliss!
Ready in 60 mins (15mins prep, 45mins bake)
- 3 free-range eggs
- 300g of soft brown sugar
- 250mls of oil (vegetable or olive, but not one with a strong flavour)
- 250g of plain flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of baking powder
- 1 tablespoon of cinnamon
- 225g of courgette (Zucchini), grated
- 100g of sultanas
- 100g of chopped walnuts
- Preheat your oven to 200c / 180c fan / gas mark 6.
- Crack the eggs into a large bowl and add the sugar and oil, and mix well.
- Sift in the flour, bicarbonate of soda, baking powder and cinnamon and mix well.
- Squeeze as much moisture out of the courgette as possible and mix it in.
- Add the sultanas and walnuts and mix well.
- Grease and line a loaf tin and pour the mixture in.
- Bake for 45mins, or until the cake is well risen, golden brown, and a skewer inserted into the middle comes out clean.
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Dairy Free Blueberry and Lemon Muffins