About this recipe:When you've a glut of courgettes, this easy courgette cake is a winner. This is a very simple but delicious cake that is super moist, and scented with cinnamon and vanilla. Pecans can be used in place of walnuts if preferred.
400g caster sugar
225ml vegetable oil
1 tablespoon vanilla extract
225g grated courgette
250g plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon salt
60g chopped walnuts
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat an oven to 180 C / Gas 4. Prepare 2 450g (1 lb) loaf tins by lining with parchment or spraying with spray oil.
Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the courgette to the mixture and stir.
Mix the flour, cinnamon, bicarb of soda, baking powder and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the cake mixture between the two prepared loaf tins.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Cool in the tins for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
Easy recipe to follow and just as delicious to eat. Beautifully moist and fragrant and a great way to use veggies in baking!! I made mine as a tray bake and divided it into bars to feed the masses.
Will definitely be making this cake again!! - 18 Jan 2014