About this recipe:Just a simple courgette loaf cake, moist and delicious and delicately spiced with cinnamon. This recipe makes two loaves, perfect for enjoying one now and freezing the other.
Makes: 2 loaf cakes
375g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
400g caster sugar
3 teaspoons vanilla extract
225ml vegetable oil
350g grated courgette
110g chopped walnuts (optional)
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 C / Gas 4.
Sift together flour, salt, bicarb, cinnamon and baking powder.
Beat eggs. Mix in sugar, vanilla and oil. Add courgette to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf tins.
Bake in the preheated oven for 1 hour, or till a skewer inserted in the centre comes out clean.
For best results, let the cake cool completely to room temperature. Wrap well in cling film, then in aluminium foil. Store in the freezer for up to 3 months and defrost by leaving at room temperature for a few hours.