Name: Courgette loaf cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: butter for the tin; 2 large eggs; 125ml vegetable oil; 85g soft brown sugar; 350g courgette coarsely grated; 1 tsp vanilla extract; 300g plain flour; 2 tsp cinnamon; ¼ tsp nutmeg; ½ tsp bicarbonate of soda; ½ tsp baking powder; 85g walnut roughly chopped; 140g sultana

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Courgette loaf cake

Courgette loaf cake

Good Food team

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.7 out of 5.107 ratingsRate

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Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

butter

for the tin
2 large eggs
125ml vegetable oil
85g soft brown sugar
350g courgette

coarsely grated
1 tsp vanilla extract
300g plain flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
½ tsp baking powder
85g walnut

roughly chopped
140g sultana

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Nutrition: per slice

kcal457
fat25g
saturates3g
carbs50g
sugars23g
fibre3g
protein8g
salt0.3g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
step 2

In another bowl, combine the remaining ingredients with a pinch of salt.
step 3

Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

Recipe from Good Food magazine, September 2012

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A star rating of 4.7 out of 5.107 ratings

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