Dessert

Courgette/Zucchini cake is for Dessert.

Courgette/Zucchini cake takes 10 minutes to prepare.

Courgette/Zucchini cake takes 45 minutes to cook.

Courgette/Zucchini cake makes 20 servings.

The ingredients for Courgette/Zucchini cake are:

500g (3 cups) grated courgette/zucchini
3 large eggs
250ml (1 cup) extra virgin olive oil
300g (1 1/2 cups) sugar
400g (3 cups) flour (preferably half white, half wholemeal)
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 tsp vanilla
150g (1 cup) walnuts, coarsely chopped (optional)

Here is how you make Courgette/Zucchini cake:

Preheat oven 200 oC.Prepare large rectangular baking tin: brush with oil, sprinkle with flour, shake to remove excess flour.Grate courgette/zucchini with large hole grater or food processor.Add eggs, olive oil and sugar, stir until sugar dissolves.Sift flour with baking soda and baking powder, add cinnamon and vanilla.Stir quickly into the wet ingredients (don't overmix). Add walnuts if used. Pour into prepared baking tin.Bake c45' or until skewer comes out clean. Leave to cool in tin, cut into 20 pieces (4 rows, 5 columns).Serving Size: makes c20 servingsNumber of Servings: 20Recipe submitted by SparkPeople user SUNNY112358.

The nutritional information for Courgette/Zucchini cake is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 307.2

• Total Fat: 15.8 g
• Cholesterol: 27.8 mg
• Sodium: 100.1 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 1.4 g
• Protein: 4.0 g