I know what you’re thinking, courgette in a cake?! But trust me this is good. Carrot cake seems normal so why not this? I’m not a fan of courgettes usually, I find them a big soggy. But they are full of nutrition and green goodness and in these cakes the sogginess adds wonderful moisture.
I’ve tried these as a loaf and as cupcakes and both are super. Great for a grab and go healthy breakfast or as a filling snack.
2 medium size courgettes, approx 320g
2 free range organic eggs
300g of organic rolled oats
125ml of Olive Oil ,ideally cold pressed, virgin, organic oil
85g of soft brown sugar, coconut sugar is nice
100g chopped nuts, walnuts are nice
1 tea spoon vanilla extract
generous squeeze of lemon juice and zest or 1 teaspoon of lemon essence
2 tea spoons of cinnamon
1/2 tea spoon of nutmeg
1 teaspoon of baking powder
Heat oven to 180 C / gas mark 4/ 350 F
Mix well the eggs, oil, sugar, lemon and vanilla.
Top and tail the courgettes and grate them on medium setting. Add in the courgette to the wet mix and stir well.
Add the remainder of the ingredients and stir.
For the cake loaf – Add the mixture to a lined tin and bake for 55 minutes checking the centre is cooked before removing from the oven (a knife in the centre should come out clean).
For the cupcakes – Add the mixture generously (there won’t be much rise) to some cases and bake for 25-35 minutes checking the centre is cooked before removing from the oven (a knife in the centre should come out clean).
Option: For some lemon icing to drizzle over the top add 1 tea spoon of lemon juice to 25g of icing sugar and mix well before drizzling over the cooked cakes/loaf.