Carrot cake is perfectly acceptable in our house but when Courgette cake was mentioned everyone physically recoiled! Mum used to make courgette cake years ago and reassured me that it is was really good and you couldn’t tell there was courgette in it. Now we have a glut of courgette in the garden and the only one who eats courgette is mum; I was under pressure to do something with the ever growing supply of courgette.

This cake is so easy to make too!

You will need:

• 150g Soft Brown Sugar
• 150ml Sunflower Oil
• 3 Eggs
• 225g Plain Flour
• ½ tsp Bicarbonate of Soda
• 1tsp Baking Powder
• Pinch of Salt
• 50g Coco Powder
• 225g Courgette finely grated. (If it is a small fresh courgette then the skin and seeds can be left on, however it is it a courgette that has got a little out of control then do peel and deseed it).

Optional:

• 80g of icing sugar mixed with a little water, so that it is thick and pourable but not runny.

Method:

• Line and grease a 1lb loaf tin.
• Preheat the oven to 180degrees.
• Whisk the oil and sugar together.
• Add the eggs one at a time mixing well after each addition.
• Sift and fold in all the dry ingredients.
• Gently fold in the grated courgette.
• Pour into the prepared tin and cook for about 40mins-1hour checking after 40mins.
• The cake is cooked when a skewer comes out clean when inserted into the thickest part of the cake.
• Allow to rest for 5mins before turning out of the tin.
• Cool completely on a cake rack.
• Mix the icing sugar with a little water and pour over the cake allowing it to drizzle over the sides slightly.

Cut and enjoy!