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Courgette loaf cake

Courgette loaf cake

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Rating: 5 out of 5.66 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8 slices

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

  • Freezable
  • Vegetarian
Nutrition: per slice
HighlightNutrientUnit
kcal457
fat25g
saturates3g
carbs50g
sugars23g
fibre3g
protein8g
low insalt0.3g
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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

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.

Goes well with

Recipe from September 2012, September 2012

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Overall rating

Rating: 5 out of 5.66 ratings
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