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.

Ingredients

3 eggs

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

pinch salt

1 tsp ground cinnamon

1 tsbsp demerara sugar

Method

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.