If you have a growing space, or Growing Communities veg bag, summer is the time of the courgette glut! This quick and simple cake using just courgettes and Get Loose ingredients helps get through them.

If you have loads just double everything in the recipe to make two cakes. One can be frozen.

Recipe inspired by BBC Good Food, plus finished image is theirs as I forgot to photograph mine!

Ingredients

80ml sunflower oil plus extra for greasing *
150g unrefined sugar *
2 free-range eggs *
160g courgette coarsely grated
180g plain flour *
2 tsp baking powder *
2 tsp ground cinnamon *
¼ tsp fine salt *
70g sultanas *
2 tbsp unrefined sugar for sprinkling on top *
Loaf tin liner / baking parchment *

*ingredients available at Get Loose

Method

Preheat the oven to 200C/180C Fan. Grease a loaf tin and line with a loaf tin liner or baking parchment..
In a bowl, mix together the oil, sugar and eggs until smooth. Stir in the grated courgette.
In a separate bowl, mix together the flour, sultanas, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
Transfer the batter to the prepared loaf tin and sprinkle the top with sugar.
Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.

Top tip; wrap in bees wrap to store in the fridge if its hot weather. The cake will last longer.