Recipe for Courgette Cake sent in by: Mary McDonald
Ingredients for Courgette Cake:
- 8 oz plain wholemeal flour
- 2 teaspoons baking powder
- 1 teaspoon bicarb of soda
- 1 teaspoon salt
- 8 oz soft brown sugar
- 1 oz walnuts or pecans chopped
- 1 oz sultanas
- 6 oz (2 bananas) ripe banana mashed
- 3 large eggs (beaten)
- 8 oz finely grated courgette (no need to peel)
- 5 fl oz sunflower oil
Method for Courgette Cake:
- Sift flour, baking powder, bicarb and salt into large bowl. Add sugar, nuts and sultanas.
- Mix well, then add mashed banana and beaten eggs. Stir in grated vegetables and oil.
- Beat mixture thoroughly for one minute (it will be slightly lumpy).
- Butter (or line with greaseproof paper) a 9in cake tin (or a large loaf tin). Put mixture into tin and bake for 1 hour at gas mark 4 (350 F/175 C) until skewer comes out clean from centre of cake.
Notes:
You can use half carrots/ half courgettes. Can top with sweetened cream cheese (but the cake is sweet enough anyway).
Excellent courgette cake recipe – so good even my kids eat it!!!!!!!
This is a great recipe. We’ve made it with a lot less oil and at least a couple of ounces less sugar and it still works well. It makes good individual muffins too – just cook for a lot less time than the loaf cake.
Love this cake !! Made it as well with less oil and less sugar and it is still
delicious. The children love it.
This cake is amazingly light and loveley with an afternoon cuppa. Would be good served as a loaf too. Couldnt taste courgette(and it wasnt green!) instead tasted more of banana.
Its in the oven so am waiting with anticipation. As a variation I have used yellow courgettes.
made this cake as had a load of courgettes, what an amazing cake. been a hit with everyone .also made it using carrots that was a winner also
tried it with less sugar less oil and white flour with a half teaspoon mixed spice.. very nice too
Totally scrumptious!
This is a brilliant recipe
Beautiful, beautiful cake. Totally moist and scrummy. I’ve lost count of the number of people who’ve complimented me on it, or asked for the recipe. I made it for my baby boy’s dedication, and am making it again this week for his 1st birthday.
I made a vegan version (left out eggs and added 1 tsp xanthan gum plus 2 tsp ground linseed). Also tweaked by reducing sugar and adding some molasses. Took on board other comments re less sugar & oil, plus added mixed spice. Cooked these as muffins (20 mins). Light, moist and delicious. Many thanks for the original recipe and all the tips, Sam
I didn’t want it too sweet, so I used entirely courgette up to the same weight as the banana and it’s gorgeous!