Courgette and Lime Cake

¾ cup wholemeal flour
¾ cup all-purpose flour
zest of 2 limes/lemons
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
⅛ teaspoon baking powder
¾ cup sugar
½ cup canola oil
2 large eggs large eggs
1 teaspoon vanilla extract
2 courgettes, shredded (about 2 cups)

- Preheat oven to 190 C. Coat a 23 x 13 cm loaf pan with cooking spray or baking paper.

- Whisk wholemeal flour, all-purpose flour, lime zest, cinnamon, salt, baking soda and baking powder in a large bowl.
- Whisk sugar, oil, eggs and vanilla in a medium bowl. Stir in the courgette.
- Add the courgette mixture to the dry ingredients.
- Fold until just incorporated. Transfer to the prepared pan.

- Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes.
- Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Enjoy with a side or yoghurt!




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