This is actually more of a sweet loaf/tea bread, but you can kid yourself that this is slightly healthier than normal cake because it also incorporates vegetables. This is really good on it’s own, but I also like to spread cream cheese or butter on it.
The courgette/zuchini keeps the cake super moist and tender, and during the Summer when they courgettes are cheap and plentiful this is a good way to use them up if you are running out of ideas.
If you’re super organised and want to make a double batch this also freezes really well.
Ingredients
2 Eggs
125ml vegetable oil
350 Grams Courgettes, coarsely grated
300 Grams Plain flour
2 Tsp Cinnamon
1tsp baking powder
75g Walnuts (roughly chopped)
150g Dried cranberries or sultanas
75 Grams Brown sugar
1/4 Tsp Salt
(extra butter for greasing the loaf tin)
Method
- Preheat your oven to 180 degree (Celsius), and line a 2lb loaf tin with parchment paper
- Add the oil, sugar, and eggs to a large bowl and whisk until combined before adding the courgette
- In a separate bowl, combine all the dry ingredients before adding to the dry ingredients and mix well
- Transfer the mix to the prepared baking tin and bake for 1 hour. Test the loaf with a cocktail stick and if it comes out clean the loaf is cooked. If it doesn’t give the loaf another 5 minutes in the oven before checking again
Seaneen's Sunnyside Kitchen 