I decided that I wanted to make a courgette cake, I have very fond memories of it from a co-worker and desired to re-create it at home.
I found a recipe online, simply typed in healthy courgette cake and it came up with dozens.
- Butter for the tin
- 2 large egg
- 125ml vegetable oil
- 85g soft brown sugar
- 350g courgette, coarsely grated
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp bicarbonate of soda
- 140g sultana
Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
In another bowl, combine the remaining ingredients with a pinch of salt.
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
It’s gorgeous, I would highly recommend eating it fresh and warm from the oven with a cuppa.
I also made two recipes from my Naturally Sassy book. This is a great book for raw, healthier, cooking and baking. Highly recommend buying it.
Peanut Coco Balls:
Haven’t tried these yet but will update when we do!
I also gave a second whirl at the peanut butter cups. They we’re much prettier and successful the second time as the ingredients didn’t scare me as much!
Guess the photography set up is improving a little too, huh?