Tags
cooking courgettes, courgette cake, courgette recipe, grow your own, how to make courgette cake, recycle works, vegetable recipes, vegetarian recipe
As the courgette harvest begins to turn into gigantic proportions why not try something a little different with this delicious courgette cake. Perfect for people who don’t really like courgettes, in this recipe they disappear wonderfully into the beautifully moist sponge!
Ingredients
50g raisins, optional
handful of chopped walnuts, optional
230g courgettes (2-3), weighed before grating
2 eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
few drops of vanilla essence
Icing
200g cream cheese
100g icing sugar, sieved
Few drops of lemon juice
Method
If using raisins, put in a bowl and cover with warm water to plump up.
Beat together eggs, oil and sugar until creamy. Sieve in flour, bicarb and baking powder and beat until well combined.
Grate courgettes and drain off excess water.
Stir in grated courgettes, raisins and/or chopped nuts.
Pour into a greased and lined tin and bake for 30 mins until slightly browned. Ice when cooled.
A little tip from a good friend is to make this cake in Victoria sponge tins and put lime curd between the two cakes, and the icing on top.
Gardening Works Blog 
Just what I have been looking for! I have been meaning to make a courgette cake or a while now. I have just put this cake in the oven, however there is no indication of oven temperature in your recipe. What do you usually cook the cake at?
Thanks for sharing
Suzie x