Courgette cake

Want to use up a glut of courgettes in your allotment? This is a tried and tested cake in my home, loved by vege-phobes, and freezes very well!


  • 120g softened unsalted butter
  • 125ml sunflower oil
  • 100g caster sugar
  • 200g soft brown sugar
  • 3 eggs, lightly beaten
  • 130ml milk
  • 350g plain flour
  • 2 tsp baking powder
  • 4 tbsp cocoa powder
  • 450g courgettes, peeled and finely grated
  • 1 tsp vanilla extract


  1. Preheat the oven to 190°C/Gas Mark 5.
  2. Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.
  3. Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35cm baking tin lined with baking parchment. Place in the oven and bake for 35–45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.

Karen – Plot no 94&95


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