Courgette and double ginger cake

Both fresh and preserved ginger are used to flavour this unusual teabread Which is made with oil rather butter. Courgettes, like several other vegetables, bring moisture to a cake mix, making it soft and tasty. Keep up to five days in an airtight container or freeze for two months.


3 vegan eggs

22g/8oz/ generous 1cup caster (superfine) sugar

250ml/8fl oz/1 cup sunflower oil

5ml/1 tsp vanilla extract

15ml/1 tbsp syrup from a jar of preserved stem ginger

22g/8oz courgettes (zucchini), grated, drained

2.5 I’m/1 in piece fresh ginger

350g/12oz/3 cups plain (all-purpose) flour

5ml/1 tsp baking powder

5ml/1 tsp ground cinnamon

Pinch ofsalt

2 pieces preserved stem ginger, chopped

15ml/1 tbsp demerara (raw) sugar


1.Preheat the oven to190°C/325°f/Gas 5. Grease and line a 900g/loaf tin (pan) with baking parchment paper. a large bowl, beat together the eggs and sugar until lighter and fluffy.

3.Slowly beat, the in the oil until a batter is forms. Mix in the vanilla extract and ginger syrup, then stir in the courgette and fresh ginger.

4sift the flour, baking powder, cinnamon and salt over the batter and stir in.

5. Pour into the prepared tin and smooth level. Sprinkle the grated ginger and demerara sugar on top.

6.bake for 1 hour, or until a skewer inserted into the centre a d comes out clean. Leave to cool for 20 minutes then turn out to cool on a wire rack.

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