Courgette and Ginger Cake Recipe
This is a deliciously moist cake that's surprisingly tasty, even according to my courgette-hating children! The chopped ginger gives it a wonderfully chewy top. I usually make this recipe when I have a glut of courgettes in my garden. The loaf freezes well for future use.
- 3 eggs
- 225g caster sugar
- 225ml sunflower oil
- 1 tsp vanilla extract
- 1 tbsp syrup from jar of stem ginger
- 225g grated courgette, (excess moisture squeezed out)
- 2.5 cm piece of root ginger, grated
- 340g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 pieces stem ginger, chopped
- 1 tbsp demerara sugar
- 1 pinch salt
- Preheat the oven to 190'c and grease and line a 2lb loaf tin.
- Beat the eggs until light and fluffy.
- Slowly beat in the oil until the mixture forms a batter.
- Mix in the vanilla essence and ginger syrup.
- Stir in the courgettes and fresh ginger.
- Sift the flour, baking powder and salt into a large bowl.
- Add the cinnamon and mix well, then stir the dried ingredients into the courgette mixture.
- Pour the mixture into the prepared tin and smooth over the top.
- Mix the stem ginger with the demerara sugar and sprinkle over the surface.
- Bake for 1hr until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 20 mins, then turn out onto a wire rack.
- To squeeze the excess moisture from the grated courgettes, place them in a clean tea towel and squeeze out juice over the sink or a bowl.
- To easily chop the ginger, place it in a mug and chop with scissors. This saves you from a sticky, tricky-to-work-with mess on the chopping board!
Best eaten fresh within a couple of days. The cake can be successfully frozen. Either freeze the cake whole or slice and layer with parchment paper to use one slice at a time.