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Courgette cake
Courgette cake
added by rgbargie

When you’ve run out of ideas to use the ever growing mountain of courgettes, this cake is really lovely, slightly spicy, moist and light, you can also freeze it. You can also use up those courgettes that have grown a bit too big! Try it you’ll be surprised and look forward to the courgette glut.

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Prep time
  • 15 mins
Cook Time
  • 60 mins
Ingredients
  • 2 cups of white flour
  • 1 cup of wholemeal flour (I found that using all wholemeal flour made the cake a bit dry)
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • 2 teaspoons of ground cinnamon
  • ½ teaspoon of grated nutmeg
  •  
  • 3 eggs (med)
  • 1 ¾ cups of sugar
  • 1 cup sunflower oil
  • 1 ½ teaspoons of natural vanilla
  •  
  • 2 cups of grated courgette
  • 1 cup of currants or raisins
  • ¾ cup of chopped walnuts (optional but they give a nice texture)
  •  
,
Directions
Sieve the dry ingredients. If there is any wheatgerm left in the sieve add it to the bowl. In a mixing bowl, beat together the eggs, sugar, sunflower oil, and vanilla. Gradually beat the dry ingredients into the wet ingredients. Add the courgette, currants (or raisins) and walnuts. Spoon the mix into two greased 1 lb loaf tins and bake in a pre-heated oven at 3500F/ 1800C/gas mark 4 for around 60 mins. Let the cakes rest and turn them out onto cooling racks.
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