Courgette Loaf Cake

Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 8 slices

Nutrition per serving

• Kcalories

  457

• Protein

  8g

• Carbs

  50g

• Fat

  25g

• Saturates

  3g

• Fibre

  3g

• Sugar

  23g

• Salt

  0.3g

Ingredients

• butter, for the tin
• 2 large eggs
• 125ml vegetable oil
• 85g soft brown sugar
• 350g courgettes, coarsely grated
• 1 tsp vanilla extract
• 300g plain flour
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 85g walnuts, roughly chopped
• 140g sultanas

Directions

1. Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
2. In another bowl, combine the remaining ingredients with a pinch of salt.
3. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

Categories: Cakes & Baking, Seasonal, Vegetables