Courgette loaf cake

Courgette loaf cake

  • Rating: 4 out of 5.61 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

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

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    Rating: 4 out of 5.61 ratings
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