Courgette Cake

 

Thank you Ali for this delicious recipe :)

1 large egg from a happy, free range chicken (or other binding agent if vegan such as chia seeds soaked in water)

4floz /125ml sunflower oil – do not use olive oil

175g courgettes washed and trimmed

150g wholewheat flour

½ tsp baking powder or wholewheat self-raising flour

1tsp bicarbonate of soda

1tsp ground cinnamon

175g soft dark brown sugar (or molasses or stevia equivalent 20-25g)

75g sultanas and/or dates

75g chopped walnuts

Oven 180 degrees Centigrade/gas mark 4    

Grease and line 2lb loaf tin or 2 1lb tins

Beat egg and oil in a jug

Grate courgette into large bowl with a medium grater

Sift flour, baking powder, bicarbonate of soda and cinnamon into bowl then stir in sugar, sultanas (& dates), walnuts.

Pour in oil + egg from jug and mix to thick batter

Pour into prepared tin(s)

Bake for about 1 hour test - skewer comes out clean

Cool in tin for 10 mins and then turn out and cool on wire rack

The cake will only store for 1 week (if it lasts that long!)

Freezes well

Enjoy!