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.
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
Gosh, it's gorgeous - I'm not sure what time of day to eat it, but perhaps that doesn't matter as it is so irresistible. Thanks, Maria and Maria's grandmother. - 29 Sep 2010