- 220g Courgette, grated (1 medium courgette)
- 250g Caster sugar
- 225ml Sunflower oil
- 3 Eggs, beaten
- 1 vanilla pod, scraped of seeds, or use 1tsp of vanilla essence
- 330g Self-raising flour
- 1tsp Cinnamon powder
- 1tsp Baking soda
- A pinch of salt
- 60g Raisins, or chopped dates
- STEP 1
Preheat the oven to 160C
- STEP 2
Line a 900g loaf tin with greaseproof paper.
- STEP 3
In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla.
- STEP 4
Sift the flour, cinnamon, baking soda and salt into the mixture and stir to combine. Add the raisins and pour the cake mix into the prepared tin.
- STEP 5
Bake in the hot oven for around 45 minutes, or until a skewer comes clean when inserted into the centre of the cake. Cover with a square of foil if the top of the cake begins to brown too much.
- STEP 6
Remove from the oven and cool in the tin before turning out. Stored in an airtight container, the cake should last well for up to 3–4 days.