Courgette Cake

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.

Mmm Mmm.

Here’s the recipe

250g courgettes (about 2 courgettes, coursely grated – no need to peel)
150g sugar
225g self raising flour
125ml sunflower oil
2 eggs
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.

6 Responses

  1. Anna says:

    I’ve seen recipes for chocolate corgette cakes as well so I might give that a go at the weekend.

  2. Anna says:

    A word of warning. Be prepared for the cake to have a bit of a green tinge to it. Might put some people off but if you can ignore teh green the cake is very yummy and easy to make.

  3. Nichola says:

    If you peel the courgettes first then no green cake! Personal preference I guess!

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Alan Cole

Alan is a Freelance Website Designer, Sports & Exercise Science Lab Technician and full time Dad & husband with far too many hobbies: Triathlete, Swimming, Cycling, Running, MTBing, Surfing, Windsurfing, SUPing, Gardening, Photography.... The list goes on.

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