Courgette and Walnut Olive Oil Cake

Using courgette in a cake might sound strange, but grating in a small courgette gives you a fantastic moist cake.

This cake is also made with olive oil instead of butter, which keeps it soft and adds a subtle depth of flavour.

  • Ingredients

    • 80ml olive oil
    • 125g light brown soft sugar
    • 3 eggs
    • 1 small courgette, coarsely grated (approx. 175g)
    • 180g plain flour
    • 2 tsp baking powder
    • 2 tsp ground cinnamon
    • 75g roughly chopped walnuts

  • Method

    Preheat the oven to 180°C and grease a loaf tin with olive oil or line it with baking paper.

    In a mixing bowl, combine the olive oil and brown sugar, then add the eggs one at a time, beating well after each addition. Stir in the grated courgette.

    In a separate bowl, mix together the flour, baking powder, and cinnamon. Fold this into the courgette, oil, and sugar mixture. Finally fold in the chopped walnuts.

    Pour the batter into the prepared tin and bake for around 45–55 minutes, or until a skewer inserted into the centre comes out clean.

    Let the cake cool in the tin for about 15 minutes, then transfer to a wire rack to cool completely.
Photography, words & recipes: © Anna Rubingh