Our vegetables have been growing well in the garden. So much so that despite giving as many away as possible we still have a glut of courgettes. There are only so many courgettes a man can eat. That is until Anna turns them into courgette cake of course.
From whence there was a healthy, organically grown green vegetable comes a not so healthy but much more tempting cake.
Here’s the recipe
250g courgettes (about 2 courgettes, coursely grated – no need to peel)
225g self raising flour
125ml sunflower oil
half teaspoon bicarb of soda (optional)
half a teaspoon baking power
1 teaspoon mixed spice (optional)
Roughly grate the courgettes and mix everything together. I only do cakes where I can throw everything in a bowl and mix so no need to be fancy.
Divide mixture between 2 loaf tins and cook at 180 degrees C (170 for a fan oven) for 30-35 minutes.
This was our first attempt using a made up recipe from a number of sources. It is basically a carrot cake recipe with corgettes instead of carrots but was really tasty. Morgan enjoyed several slices and it didn’t last long. It would probably be nice with walnuts added as well and I might try this next time.