Kids don’t like courgette or zucchini? Have some leftovers in the fridge? Here is a great way to get the kids to eat more vegetables without even knowing it. It’s also a nice way to use up your leftovers. Courgettes are called zucchini back where I’m from. People tend to love them or hate them but they are a super vegetable when it comes to nutrition. They are low in calories, a source of folate, potassium, and vitamins A and C. See if your guests can guess the secret ingredient in this tea cake.
- 50g butter
- 3 eggs
- 250ml vegetable oil
- 285g sugar
- 2 unpeeled courgettes, grated
- 275g plain flour
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp grated nutmeg
- ¼ tsp ground cloves
- 115g chopped walnuts
Preheat the oven to 180 degrees (gas mark 4).Line the base and sides of a 23cm x 13 cm loaf tine with greaseproof paper (grease the paper).
In a sauce pan, melt the butter over a low heat. Set aside until needed.
With an electric mixer, beat the eggs and oil together until thick. Beat in the sugar and then stir in the melted butter and the courgettes. Set aside.
In another bowl, sift all the dry ingredients together three times. Carefully fold the courgette mixture. Fold in the chopped walnuts.
Pour into the tin and bake until a skewer inserted in the centre comes out clean, about 60-70 minutes. Leave to stand for 10 minutes before turning out onto a wire rack to cool.