About this recipe:Once you make this cake, it will become a firm favourite. It's moist, lightly spiced with cinnamon, dotted with walnuts and incredibly moreish. Enjoy as is or top with cream cheese icing.
Makes: 1 20x30cm cake
250g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
250ml vegetable oil
300g caster sugar
225g grated courgette
2 teaspoons vanilla extract
115g chopped walnuts
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Lightly grease one 20x30cm baking tin.
Combine eggs, oil, sugar, courgette and vanilla. Beat until well mixed. Stir in the flour, bicarbonate of soda, salt, baking powder and cinnamon; mix until just combined. Stir in the chopped walnuts. Pour batter into prepared tin.
I wasn't sure what to expect from using courgettes in a cake but it was lovely and moist. The walnuts added some texture. It makes about 24 pieces so I put some in my freezer. I didn't feel that it needed a topping and is healthier without. Will definitely make this again. - 02 Aug 2014
I made coffee and walnut cake using this as a base. I only put a teaspoon of cinnamon and I put a tablespoon of coffee essence (good stuff) and it was SUPERB! A brilliant recipe and I think it would work well as a chocolate cake too - trying that next. - 17 Aug 2016