Thought I would share this recipe -it is gorgeous!!!! -if you like carrot/passion cake -these should be a hit ;-) -I used my 2nd courgette last night to make these.... if the courgettes do as well as they seem to have started off -I may well "have" to make some more batches to go in the freezer for later in the year .
Its originally made in the oven in a loaf tin, the ones above were made in the remoska -
- 1 large egg
- 125ml sunflower oil 1/2 cup
- 175g courgette -trimmed and grated 1 cup grated
- 150g wholewheat flour 1+1/4 cup
- 1/2tsp baking powder
- 1tsp bicarb ..........I replaced 4,5 +6 with 150g SR flour
- 1tsp ground cinnamon
- 175g soft dark brown sugar 1 cup -packed
- 75g sultanas 3/4 cup
- 75g walnuts, chopped 3/4 cup -measured before chopping
- preheat the oven to 180c - 350f - gas 4 -
- grease and base line a 2lb loaf tin with non-stick paper
- beat the oil and egg together in a large bowl
- sift in the flour and add all other ingredients and stir to combine
- pour into the prepared tin
- bake for 1hr, or until a skewer comes out clean
- cool in the tin for 10 mins, then remove and cool
If doing in the remoska -it will make about 15 like the ones in the photo (about 2/3 fill the cases)-so you will need to do them in 2 batches -the 1st batch took about 30mins then because it was warm for the 2nd batch they took about 5 mins less
* There you go folks -I made a batch this morning and transfered into cups -hope they work out well*