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Courgette, walnut and date cake

  • 3 eggs
  • 250ml vegetable oil
  • 400g caster sugar
  • 2 teaspoons vanilla extract
  • 250g grated courgette
  • 1 (227g) tin pineapple, drained and finely chopped in a food processor
  • 375g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 150g dates, pitted and chopped
  • 115g chopped walnuts
  • Preheat oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins.
  • Mix together flour, bicarbonate of soda, cinnamon, salt, nutmeg and baking powder. Set aside.
  • Beat eggs, oil, sugar and vanilla until thick. Stir in courgette and pineapple; mix well.
  • Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
  • Divide batter evenly into prepared tins. Bake at 180 C / Gas 4 for 1 hour and 15 minutes or until wooden skewer inserted in centre comes out clean.