Another one of my favourite loaf cakes. This one's another quite healthy cake, as it uses wholemeal flour, sunflower oil and nuts. It came about because in France we always had a glut of courgettes and were finding ways to use them up. The recipe came from a neighbour who had the same problem!
I suppose this is a bit of nostalgia too, as we don't have room to grow courgettes in our small garden, so the ones I used were lurking in the veg drawer.
I suppose this is a bit of nostalgia too, as we don't have room to grow courgettes in our small garden, so the ones I used were lurking in the veg drawer.
3 eggs
90g light muscovado sugar
90g light muscovado sugar
125ml sunflower oil
250g wholewheat flour
1 tspn baking powder
1 tspn bicarb. of soda
1 tspn cinnamon
1 tspn allspice
150g grated courgettes
125g chopped walnuts
60g sunflower seeds
Preheat oven to 180C/350F/gas4
Grease and base line a 900g loaf tin.
Beat eggs and sugar together and gradually add oil.
Sift flour into another bowl and add the baking powder, bicarb, spices and nuts. Add the grated courgettes and mix well.
Add the dry ingredients to the wet ones and spoon into loaf tin.
Bake for about 40 mins. Cool slightly in tin and then turn on to a wire rack.
A nice moist texture, with a good hit of spice. You can see specks of green in the cake, but I don't think people would realise that it's a courgette cake.
