Zucchini, Cranberry and Walnut Cake or Courgette, Cranberry and Walnut cake

Here’s a recipe that does not require any technique – no folding, creaming… just a gold old stir until ingredients are combined. I got this recipe from Brit Sister and then tweaked it a lot. For one, I made it gluten free. 

Of all the cakes I make, this takes the longest. Stay with me! It takes the longest to prepare but is oh so worth it. I feel so healthy and righteous after eating it that I reach for another slice. mmmhmmmm! Reach! 

What you need for a loaf tin:-

2 cups (gluten free) self raising flour

300g brown sugar (already you start of feel good, right?)

2tsp Cinnamon

1tsp baking powder and 1 tsp bicarbonate of soda

250g grated Courgette/Zucchini (the beauty of being multilingual and speaking Strayan and English)

150g dried Cranberries

150g chopped and toasted nuts (you want them wrought chopped) Walnuts or Pecans or any nuts will do but why would you? 

2 eggs 

2tsp Vanilla extract (good quality and do not think of skimping/taking the easy route by using Vanilla Sugar)

1 cup Olive oil (yup! you have the right to feel sanctimonious when offering this to your peeps)

Methodski:-

Sift (hang on, be careful with gluten free flour. I don’t usually sift it as it crafty!) dry ingredients into a bowl large enough to hold all the other ingredients, then add sugar. Add zucchini, berries and nuts, give mixture a good stir. Whisk eggs, oil and vanilla then stir into dry ingredients. Does not take long for the seemingly dry mixture to transform into a more liquid form. 

Pour into prepared loaf tin. By prepared I mean a greased and lined tin. 

Bake at 180C for 1 – 1 hour 15 minutes or until cake tester comes out clean.

Let rest in tin for 10 minutes then remove to completely cool.

This cake is so moist and delicious. Let me know what you think of the ingredients and then make it and share. 

 

 

 

 

 

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