Courgette Cake

I don't know about you, but I have been over-run with courgettes at the moment and was in desperate need of some inspiration.

After a quick search on google, I found this recipe on the smallest small holding blog, so I decided to give it a whirl, and guess what? It tastes yummy! This is certainly a tasty way to get one of your five-a-day. The grated courgette keeps the cake moist, so you don't have to use as much fat as a normal cake recipe, which makes it even healthier.

I used yellow courgettes, which I didn't have to peel (because I don't mind yellow flecks in my cake), but I reckon it would work well with any type of squash or marrow. Like any recipe, you could experiment with different ingredients, I think lemon zest or coconut would make a nice addition.

Courgette Cake

(Makes 2 x 1lb loaves or can be Tray Baked)

8oz Courgettes - grated. Peel if you don’t want a green cake!

5oz Margarine

9-10oz sugar

4 Eggs (Beaten)

11oz Self-Raising Flour

2tsp Ground Cinnamon or Mixed Spice

4-5oz Seedless Raisins

3oz Chopped Nuts

2tsp Vanilla Essence

Method: Preheat oven on Gas Mark 4. Grease tins or tray. You can line the tray bake with greaseproof paper. Cream the marg and sugar, beat the eggs and then add the flour alternatively, making sure that it is well mixed. Beat in the cinnamon, courgettes, raisins, nuts and vanilla essence. Cook for 1 hour. Make sure that you leave the cake to cool once it is done, as the mixture is quite moist. You might find that you have to really gently ease the cake out of the tin with a pallet knife.