Courgette loaf cake

600 kcal or less allotment batch cooking carrot cake garden glut harvest healthier homecooked make a batch make ahead over an hour september vegetable cake

Ingredients

butter , for the tin

2 large eggs

125ml vegetable oil

85g soft brown sugar

350g courgette , coarsely grated

1 tsp vanilla extract

300g plain flour

2 tsp cinnamon

¼ tsp nutmeg

½ tsp bicarbonate of soda

½ tsp baking powder

85g walnut , roughly chopped

140g sultana

Method

Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

In another bowl, combine the remaining ingredients with a pinch of salt.

Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.