This is a recipe courtesy of my gentleman friends neighbour, Grethe, who bakes the most wonderful cakes. For about a month, I thought this was pumpkin cake, as the Danish for Courgette/Zuccini is squash (which I thought was butternut squash) and so was very confused about the instruction to grate unpeeled. It is basically like a carrot cake, but with courgette instead, which I thought was quite unusual, but is now in the Hummingbird book so will become ubiquitous. Either way, I am not a cake person, but when Grethe made this I ate it as part of every meal for three days so that’s a good recommendation. I have made them in muffin form, because my oven is basically a grill in a big metal box and my attempts to make proper cakes (see picture below) end up as a tasty but very gooey mess, but this will also make two loaf tin cakes. I also added icing, because I am inept at taking photos and it looked prettier that way, but it is entirely unnecessary if you can’t be bothered. Makes about 24 muffins or 2 loaf tin cakes.
- 3 eggs
- 225ml oil
- 400g sugar
- 500ml zuccini/courgette, unpeeled and grated
- 325g flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla sugar
- 3 teaspoons cinnamon
- Lemon cream cheese icing (very optional)
- Mix all the ingredients well in a large bow (except the icing)l.
- Pour into two lined and greased loaf tins, or a muffin tray (with cases).
- For cakes, 1 hour at 160c.
- For muffins, 15 minutes at 180c (in both cases, use the skewer test accordingly*)
*Skewer test – put a skewer or fork into the middle of the cake/muffin. If it comes out clean and goo free, it is ready.