Expect this cake to have a sugary top, which is quite normal. This recipe makes two loaves – freeze one and store the other in the fridge. Serve sliced and buttered, or spread with low-fat soft cheese.
|250ml (9½fl oz)||sunflower oil|
|350g (12oz)||caster sugar|
|350g (12oz)||courgettes (or small marrow), grated|
|165g (5½oz)||plain flour|
|165g (5½oz)||buckwheat flour|
|1 level tsp||baking powder|
|2 level tsp||bicarbonate of soda|
|1 level tbsp||ground cinnamon|
|150g (5oz)||chopped walnuts|
You will need 2 x 900g (2lb) loaf tins.
Preheat the oven to 180°C/Fan 160°C/gas 4. Grease two 900g loaf tins then line the bases with non-stick baking parchment.
Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins.
Bake for about 1 hour or until the loaves are firm and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes then turn out,peel off the parchment and finish cooling on a wire rack. Store in the fridge and use within 3 weeks.