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Our Country Living Magazine

Courgette and olive oil cake

Delicious, and it is made with an unexpected ingredient so maybe some of you will twist your noses, but trust me it is really good!

Ingredients for two english cake pans (15,5 cm by 8,5 cm)

1 1/2 large zucchinis

3 cups of all-purpose flour

2 teaspoons of baking powder

1/4 teaspoon of baking soda

2 teaspoons of cinnamon

1/4 teaspoon of nutmeg tea

1 teaspoon of salt tea

2 large eggs

1 cup of brown sugar

3/4 cup of organic extra-virgin olive oil Azeitona Verde

1 tablespoon lemon zest tea

2 teaspoons of vanilla extract

Method

  1. Heat oven to 200 °C
  2. Cut the stem, peel and grate the courgettes. Put the grated zucchini in a clean tea towel and squeeze as much as possible to remove all the water. Set aside.
  3. In a large bowl mix all the dry ingredients; flour, baking powder, baking soda, cinnamon and nutmeg and mix.
  4. In another bowl mix the eggs, brown sugar, olive oil, lemon zest and vanilla essence.
  5. Add the grated zucchini to the bowl with the dry ingredients and mix. Pour the liquid and mix gently until there is no more visible flour. Line the two pans with parchment paper and divide the dough between them.
  6. Bake the bread for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. The finished bread should have a brown color. Let them cool in the tin for 10 minutes and then turn them out onto a wire rack to cool completely.
  7. Eat warm with or without butter accompanied by a good tea.

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