A moist courgette and ginger cake.
Courgette and Ginger Cake
Still don’t know what to do with all your courgettes? This is a light teabread recipe with a moist texture.
4tbsp caster sugar
½ cup sunflower oil
1 tsp vanilla extract
8oz grated courgettes(zucchini)
2 inch piece of peeled and grated root ginger
3 cups of unbleached all- purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsbsp demerara sugar
Whisk the eggs and sugar until creamy and then slowly beat in the oil until a batter forms.Mix in the vanilla and then add the courgettes and ginger .
Sift together the flour baking powder and salt into a large bowl. Add the cinnamon and mix in.Stir the dried ingredients into the courgette mixture.
Lightly grease a 2lb loaf tin and pour the mixture in, levelling the top. Sprinkle with the sugar and bake at about 190°C for around an hour.
TIP. Leave to cool completely before attempting to turn out.