Courgette/Zucchini cake
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Courgette/Zucchini cake calories by ingredient
Introduction
Fun way of getting more veggies into your kids.To reduce calories omit walnuts. Fun way of getting more veggies into your kids.
To reduce calories omit walnuts.
Number of Servings: 20
Ingredients
-
500g (3 cups) grated courgette/zucchini
3 large eggs
250ml (1 cup) extra virgin olive oil
300g (1 1/2 cups) sugar
400g (3 cups) flour (preferably half white, half wholemeal)
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 tsp vanilla
150g (1 cup) walnuts, coarsely chopped (optional)
Tips
Peel courgettes first if your kids are suspicious and you don't want any tell-tale green flecks, take peeled weight (but this will lose some vitamins).
Directions
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.