Courgette/Zucchini cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
500g (3 cups) grated courgette/zucchini3 large eggs250ml (1 cup) extra virgin olive oil300g (1 1/2 cups) sugar400g (3 cups) flour (preferably half white, half wholemeal)1 tsp baking soda1 tsp baking powder3 tsp ground cinnamon1 tsp vanilla150g (1 cup) walnuts, coarsely chopped (optional)
Preheat oven 200 oC.
Prepare large rectangular baking tin: brush with oil, sprinkle with flour, shake to remove excess flour.
Grate courgette/zucchini with large hole grater or food processor.
Add eggs, olive oil and sugar, stir until sugar dissolves.
Sift flour with baking soda and baking powder, add cinnamon and vanilla.
Stir quickly into the wet ingredients (don't overmix). Add walnuts if used.
Pour into prepared baking tin.
Bake c45' or until skewer comes out clean.
Leave to cool in tin, cut into 20 pieces (4 rows, 5 columns).
Serving Size: makes c20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user SUNNY112358.
Prepare large rectangular baking tin: brush with oil, sprinkle with flour, shake to remove excess flour.
Grate courgette/zucchini with large hole grater or food processor.
Add eggs, olive oil and sugar, stir until sugar dissolves.
Sift flour with baking soda and baking powder, add cinnamon and vanilla.
Stir quickly into the wet ingredients (don't overmix). Add walnuts if used.
Pour into prepared baking tin.
Bake c45' or until skewer comes out clean.
Leave to cool in tin, cut into 20 pieces (4 rows, 5 columns).
Serving Size: makes c20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user SUNNY112358.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 15.8 g
- Cholesterol: 27.8 mg
- Sodium: 100.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 1.4 g
- Protein: 4.0 g
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