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Courgette loaf cake

Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

  • Prep: 15 mins
    Cook: 1 hrs
  • Cuts into 8 slices
  • Easy
  • Cuts into 8 slices
  • Easy
  • Calories 457
  • Carbohydrates 50
  • Saturated Fat 3
  • Sugar 23
  • Protein 8
  • Fat 25
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 457
  • Carbohydrates 50
  • Saturated Fat 3
  • Sugar 23
  • Protein 8
  • Fat 25
  • Fibre 3
  • Salt 0.3

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

  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.

  2. In another bowl, combine the remaining ingredients with a pinch of salt.

  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.

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