- 170g/6oz plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp salt
- 1 tsp ground cinnamon
- 1tsp ground ginger
- Pinch of grated nutmeg
- 2 eggs
- 170g/6oz sugar
- 85ml/3lf oz sunflower oil
- 1tsp vanilla essence
- 225g/8oz grated courgettes
- 75g/3oz chopped nuts (walnuts recommended)
Heat oven to 170C/325F/gas 3.
Grease and line base of a 2lb loaf tin.
Sift flour, baking powder, bicarbonate of soda and spices.
Beat eggs, add sugar, oil and vanilla essence.
Add courgettes and walnuts.
Make a well in centre of flour and pour in courgette mixture, mix well and pour into tin.
Bake in the centre of the oven for 1 hour 30 mins. Don’t check on the cake for at least an hour and a quarter or it will sink in the middle!
Check to see if it’s done – a skewer or sharp knife should come out clean.
Take out of oven and leave to cool in tin for 10 minutes, then finish cooling on a rack.
Delicious topped with cream cheese icing – just beat together some cream cheese and icing sugar and drizzle over the cake.