Courgette or Zucchini Cake
PREP TIME: 20 minutes
COOK TIME: 1 1/4 hours
Ingredients
"An excellent dessert cake that is not at all savoury but rather reminiscent of banana cake, " Sue Carter.
500 g courgettes/zucchinis, trimmed and grated
½ cup oil
1½ cups sugar
3 eggs, well beaten
2 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup walnuts, chopped
Directions
Preheat oven to 180 C.
Line a kilo cake or loaf tin with greaseproof or baking paper and set aside.
In a large mixing bowl combine grated courgettes/zucchini, oil, sugar and eggs. Set aside.
Into a medium sized mixing bowl sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the courgettes/zucchini mixture. Add walnuts and mix well.
Spoon the mixture into the cake tin. Bake for about 1 ¼ hours or until a skewer inserted into the centre of the cake comes out clean.
Allow cake to cool for 15 minutes before turning onto a wire cake rack and removing paper. Allow to cool completely before serving.
Recipe originally published in "A Vegetable Cookbook" by Digby Law, 1978.