Courgette and Apple Cake

This courgette and apple cake is a moist, delicious loaf cake. It's not too sweet and makes a healthy snack at any time of day. It's also very easy to make, rather like a healthy courgette (zucchini) quick bread.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Healthy treat

Cuisine Healthy

Servings

Calories 99 kcal

Equipment

1lb/450g loaf tin
baking paper

Ingredients

200 g courgette one medium sized
100 g dessert apple one medium sized
125 g wholemeal plain flour or gluten free flour
1 teaspoon baking powder
2 eggs small or medium
2 tablespoon honey
1 teaspoon ground cinnamon optional or use preferred spice

Instructions

Grease the sides of the loaf tin and line the base with baking paper.
Preheat the oven to 170 degrees (150 fan)
Trim the ends from the courgette and grate the flesh. Grate the apple - you can grate it directly off the core and there's no need to peel it. If you want to use a food processor for the recipe, you can use that to finely chop or grate the courgette and apple.
Place the grated apple and courgette in a colander or sieve and squeeze it down with a potato masher. You should extract one or two tablespoons of juice which can be discarded.
Place the squeezed courgette and apple in a bowl or food processor. Add the flour, baking powder, eggs, honey and spice and mix well.
Spoon the mixture into the prepared baking tin. Bake for 45 minutes until golden and firm.
Leave to cool in the tin. When fully cold, store in an airtight container in the fridge.

Notes

As an option, you can add sultanas to the recipe.
For extra crunch, you can also add a handful of chopped walnuts.
If you're making the cake in a food processor, stir in ingredients such as sultanas and nuts by hand at the end so they don't get completely chopped up.
This courgette and apple cake is semi-sweet, rather like a quick bread. If you want a sweeter cake, add a couple of tablespoons of sugar to the recipe rather than extra honey so that you don't add too much liquid to the batter.
If making a gluten-free courgette and apple cake, you can switch out 25g of the GF flour for GF oat flour for added nutrition. Or replace a couple of tablespoons of the flour with ground flaxseed.
If you want to double the recipe, use a 2lb loaf tin (900g) and add an extra 20 minutes to the baking time.

Nutrition

Calories: 99kcalCarbohydrates: 18.6gProtein: 3.7gFat: 1.5gSaturated Fat: 0.4gFiber: 2.4gSugar: 7.7g

Keyword Courgettes, Loaf cake, Zucchini

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