The courgette season is clearly pretty fruitful this year, my veg box delivers them weekly and in a large quantity so I struggle to use them up. I did the marinating and grilling for salads and pastas, raw strips dressed in olive oil and lemon, incorporated them into pasta bakes and soups and eventually I got bored.
Since I hate wasting food I had to come up with a new solution and this is when a friend at work mentioned a delicious courgette cake she was given. I quickly researched the recipes and settled on one which is pretty close to my beloved carrot cake, full of cinnamon and nutmeg. It’s also a great way to clear out your cupboards as variations of flours, sugars, nut and dried fruit can be used up.
Courgette cake recipe:
1 cup olive oil
2 large courgettes, grated
210g of sugar (I used a combination of maple and light brown sugar but any type will do)
3 heaped tsp of cinnamon
1/4 tsp of nutmeg
1 tsp baking soda
1/2 tsp baking powder
2 tbsp vanilla extract
a pinch of salt
200g of nuts and dried fruit, optional
Generously grease the tins and set the oven to 180 degrees Celsius.
Whisk up the eggs, adding the sugar and oil later, keep whisking till smooth.
Add the courgettes and vanilla extract, mix it. In a separate bowl combine all the dry ingredients, add to the egg mixture and stir till well combined. Mix in nuts and fruit and split the mixture between two loaf tins. You can also bake them as muffins. Bake for 45-1h or until the knife comes out clean.
The cake is delicious, slightly moist and fragrant with the spices. I took it to a BBQ (in a classic cold London rain) and a couple of people commented that somehow you can taste chocolate in it.