Easy courgette cake
HB-4910 · Hand-built original
A moist cinnamon-spiced loaf cake made with grated courgette and a crunchy demerara sugar top.
Cakes and baking1 hr 30 minServes 10209 kcalVegetarianDairy-freeLow Fat / Low Cholesterol
Main ingredient: courgette
Pairs well with: coffee, tea, fresh berries, whipped cream
Servings:10quantities adjust to match
Ingredients
- 2¾fl oz vegetable oil, plus extra for greasing
- 5½oz light brown sugar
- 2 free-range eggs
- 5⅔oz courgette, coarsely grated
- 6⅓oz plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp demerara sugar, for sprinkling
Method
- Heat the oven to 400°F and grease and line a 31¾ oz loaf tin.
- Mix the oil, light brown sugar and eggs until smooth, then stir in the grated courgette.
- Mix the flour, baking powder, cinnamon and salt in a second bowl, then fold into the courgette mixture until just combined.
- Scrape the batter into the tin and sprinkle the demerara sugar over the top.
- Bake for 45 to 55 minutes, until a skewer inserted in the centre comes out clean.
- Cool in the tin for 20 minutes, then turn out onto a rack and cool completely before slicing.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
209kcalCalories
4gProtein
32gCarbs
7gFat
1gFibre
18gSugars