About this recipe:This courgette cake recipe is from my grandmother - she used to pass the courgette through a meat mincer (!) because they had no food processor. The courgette cake keeps well wrapped in aluminium foil in the refrigerator and can also be frozen.
400g caster sugar
200g melted margarine or cooking oil
1 teaspoon vanilla extract
500g courgette, grated
150g ground nuts
1 teaspoon salt
2 teaspoons baking powder
3 teaspoon cinnamon
Icing sugar for dusting (optional)
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Grease a large loaf tin or two small square tins with butter. Preheat oven to 180 C / Gas 4.
Stir eggs, sugar, oil, vanilla and courgette together well. In a second bowl of flour, mix the nuts, salt, baking powder and cinnamon, and gradually stir into the eggs and courgette mixture.
Pour mixture into prepared loaf tin and bake in the preheated oven for 60-80 minutes.
Allow to cool in the tin and, if desired, dust with icing sugar.
This was a really lovely cake. It's very moist, and extremely large. I'd recommend using baking parchment as it was quite delicate when it came out from the oven and was deformed a little by using a palette knife! This might have had something to do with it being cooked in an aga though.... - 02 Aug 2010
This cake is briliant. I made it after reading the reviews. Replaced the nuts with raisins and cooked it in the breadmaker (cake setting) Would recommend it to anybody and feed it to my visitors. Yummmmy - 27 Apr 2013