Spiced Courgette Cake

    (92)
    4 hours 5 min

    A fantastic dairy-free cake, which is a cinch to make. It's incredibly moist and spiced with cinnamon, cloves and nutmeg. Feel free to throw in some raisins, coconut or nuts, if desired.


    82 people made this

    Ingredients
    Makes: 1 20x30cm cake

    • 340g grated unpeeled courgette
    • 375g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 400g caster sugar
    • 220g dark brown soft sugar
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 4 eggs
    • 250g unsweetened apple sauce
    • 175ml vegetable oil
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:3hr cooling  ›  Ready in:4hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease one 20x30cm baking tin.
    2. Place grated courgette in a colander and set aside to drain.
    3. Mix together the flour, bicarbonate of soda, baking powder, caster sugar, dark brown soft sugar, cinnamon, cloves, nutmeg and salt in a large bowl until well blended. Set aside.
    4. Beat the eggs, apple sauce, oil and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the courgette.
    5. Pour batter into the prepared tin. Bake until a skewer inserted in the centre comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

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    Reviews & ratings
    Average global rating:
    (92)

    Reviews in English (65)

    Supapen0
    1

    This is the nicest cake I have made in a long time. There is a lot of mixture though!  -  28 Jul 2011

    Weebeastie
    0

    This makes an awful lot of cake! It went down very well with a walking group I belong to. I used a 250g pack of fructose instead of the 400g white sugar, and unsweetened plum compote instead of apple sauce. No particular reason, I just happened to have them. Excellent result, managed to feed a renowned non-vegetarian some courgette and he liked it.  -  15 Aug 2014

    by
    62

    This recipe was excellent and very easy to make. It took about 3 zucchini in order to get the 3 cups required. Definitely make sure you let the zucchini drain after grating it as it is extremely juicy, I took a large spoon and mashed it in the colander to get a lot more juice out. I tried it in a bundt pan which took about 50-55 minutes and came out extremely moist. Highly recommend this recipe!!  -  19 Aug 2008  (Review from Allrecipes US | Canada)

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