About this recipe:A super-moist cake, which is perfect for afternoon tea, elevenses or popping into packed lunches. It's lightly spiced with cinnamon and dotted with raisins and walnuts.
Makes: 2 loaves
375g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
400g caster sugar
250ml vegetable oil
3/4 teaspoon vanilla extract
250g grated courgette
1/2 (432g) tin crushed pineapple, well drained
115g chopped walnuts
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 170 C / Gas 3. Line the bottom of two 23x13cm loaf tins with baking parchment.
Mix flour, bicarbonate of soda, salt, baking powder and cinnamon in a bowl. Set aside.
Beat sugar, vegetable oil, eggs and vanilla extract together in a large mixing bowl, then stir in courgette and pineapple.
Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine.
Divide batter evenly between the two prepared tins. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour.
Working with one loaf at a time, hold the tin on its side and gently tap the sides against the kitchen surface to loosen it. Cover the tin with a cooling rack and invert it to tip the cake out. Peel off the baking parchment and allow to cool completely.