Courgette Loaf Cake

A squidgy, deliciously moreish cake which is a bit like carrot cake, but isn’t at the same time. Delicately spiced with a crunchy topping from the demerara sugar it keeps well for lunches and also freezes beautifully allowing you to always have a slice of cake to hand!

For 2 loaves you need:
400g plain flour
1/2 tsp salt
1 tsp bicarb
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
300g caster sugar
100g ounces of demerara sugar
3 eggs, beaten
200ml sunflower oil
2 tsp vanilla extract
400g courgettes, grated (skin an’ all)

Lob everything into a large bowl and mix well. Pour into 2 lined loaf tins and bake in a moderate oven for about 30 mins until risen and done. Slice and scoff!