Title

Courgette cake

Ingredients

Method

200gm softened butter
200gm caster sugar
2 eggs
150gm courgettes (2 smallish ones)
1 small apple
200gm plain flour
1/2 tsp baking powder
Large pinch of salt
Large pinch of cinnamon
80gm sultanas or mixed fruit (add extra if not adding nuts)
60gm pecan nuts or walnuts as an additional option but not necessary

Preheat oven to 180 degreesC (gas mark 4). Butter and line a loaf tin measuring 20cm x 12cm x 9cm deep. Cream butter and sugar until light and fluffy. Beat eggs and mix them in, one at a time making sure the first is fully mixed in before adding the second.

Coarsely grate the courgettes and apple and squeeze the courgettes in hands to remove excess water then add the mixture. Mix the flour, salt, baking powder and cinnamon and gently fold into the mixture then stir in the fruit (and nuts).

Bake for about one hour or until a skewer tests clean. 

Allow to cool in the tin before turning out.

  © Slopefield Allotment Association 2021