A few weeks ago a friendly neighbor gave me a gigantic courgette. After already making a veggie pasta carbonara with it, I was looking for some inspiration. My colleague blogger from Cookies and Carrotsticks gave me the idea to make a cake with it. This version is gluten free and absolutely scrumptious.
Grate the courgette with a grater. Do not try to cut corners by using a machine to do this work. As this will not extract enough moist from the courgette and your cake will become to wet.
Place the grated courgette in a sieve and leave to drain for at least an hour.
Put the courgette in a cheese cloth (or a clean tea towel) to get rid of the last moist.
Preheat the oven at 160C fan oven or 180C normal oven.
Whisk together the butter and sugar until white and fluffy.
Add the eggs and whisk more
Add the flour, baking powder and vanilla extract and whisk until the batter is fluffy and homogenous
Add the courgette and stir it trough.
Pour it into a buttered tin. I used a bundt tin as it presents so nicely but a normal cake tin will do too.
Bake the cake for 40 minutes but check the cake after 30 minutes. Check if the batter is cooked by putting a wooden skewer in carefully. If there is still some batter on the skewer, add another 5 minutes.
Leave the cake to cool down completely before icing it
Make the icing by mixing the royal icing sugar with the lemon juice
My kids were amazed that you can use vegetables in a sweet cake. But they were even more amazed by the great and fluffy taste.