Easy Courgette Cake Recipe

Line an 8 inches by 4 inches loaf tin (1 lb loaf tin), with baking parchment or grease the bottom and sides of the tin.
Preheat the oven to 350F/180C/160C Fan
Melt the unsalted butter, this will only take a few seconds in the microwave.
1/2 cup butter
Grate the courgettes and let them sit whilst you get on with measuring out the dry ingredients into a large mixing bowl.
1 1/2 cup courgettes
Mix the dry ingredients together to evenly distribute everything through the flour.
1 2/3 cups plain flour, 2/3 cup caster sugar, 2 teaspoons apple pie spice, 1/4 teaspoon nutmeg, 1/2 cup raisins, 1/2 cup walnuts, 1/2 teaspoon salt, 1/2 teaspoon bicarbonate of soda, 2 teaspoon baking powder
Make a well in the middle of the flour and tip in the beaten eggs, vanilla extract and the butter that you melted previously. (The butter needs to be cooled slightly so that it doesn't scramble the eggs.) Stir everything together. It will make a thick batter.
2 eggs, 1 teaspoon vanilla extract
Blot the excess moisture from the grated zucchini and add to the batter. Stir thoroughly to distribute the fruit through the batter. The batter will be looser now.
Pour the batter into the prepared loaf tin and once the oven is at temperature place it on the middle shelf to bake.
Set the oven timer for 40 minutes. Once this time has elapsed check that the loaf is done by inserting a skewer into it. If when it comes out there are only a few moist crumbs the loaf is done. If it has quite a lot of batter still attached to the skewer the cake needs longer in the oven.
If it needs more time, allow it to cook for a few more minutes and check again. Continue in this way until the cake has baked through.
Once cooked, place the loaf tin on a cooling rack and leave it to cool for about 10 minutes. Then, remove it from the pan and set it back on a cooling rack and leave it to cool fully.

Equipment

Ingredients

Instructions

Notes

Nutrition