A balanced diet is one of these in each hand: Easy courgette cake
How to Make Easy courgette cake
less than 30 mins
30 mins to 1 hour
- 80ml/2¾fl oz vegetable oil
- 150g/5½oz light brown sugar
- 2 free-range eggs
- 160g/5⅔oz courgette
- 180g/6⅓oz plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp demerara sugar
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.
In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.
In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.
Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.