Food for Thought: Zucchini Cake :provided by Kelly Martin
Each month we'll be suggesting recipes to ensure your reading group's energy doesn't flag. If you have a recipe that's been a hit with your group email us and let us know. If your recipe is used on the site next month you'll receive a copy of next month's Book of the Month together with an advance proof copy of one of our forthcoming publications.
If you're a fan of banana bread why not try Kelly Martin's delicious variation, Zucchini Cake. Kelly tells us the recipe is dangerously simple to whip up. With all those courgettes at least we can convince ourselves it counts towards our five-a-day.
Ingredients
- 200g (or 1 US cup) caster sugar
- 165g (or 1 US cup) plain flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1 tsp ground nutmeg
- 1 beaten egg
- 100ml sunflower oil (or 1/2 US cup)
- 175g (or 1 US cup) grated zucchini aka courgette
Mix together the dry ingredients. Add the egg and oil and mix. Add the grated zucchini and mix.
Grease a loaf pan and line with parchment.
Bake at 180 degrees for an hour, or until a knife comes out clean.
You might also like to try:
Lemon Squares & Oatmeal Chocolate Chip Cookies [more]