Courgette loaf cake
By Good Food
Use up a garden glut in this sweet, spiced sponge loaf – the hidden veg keeps it moist and walnuts add crunch
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Prep:15 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 457
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fat 25g
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saturates 3g
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carbs 50g
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sugars 23g
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fibre 3g
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protein 8g
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salt 0.3g
Ingredients
- butter, for the tin
- 2 large eggs
- 125ml vegetable oil
- 85g soft brown sugar
- 350g courgettes, 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 walnuts, roughly chopped
- 140g sultanas
Method
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.
In another bowl, combine the remaining ingredients with a pinch of salt.
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.
