Zucchini or Courgette Cake

Time to bake with veggies. Zucchini is a great vegetable to give the cake a hood amount of moisture. And if you grate the courgette very fine and squeeze it, nobody will know what's the main ingredient of the cake.

When you have one or two plants in your garden, you will have enough of this veg to bake at least a dozen cakes. If you like muffins, the spredded veg goes great with them too.

Recipe:
200 g courgettes/ zucchini
1 egg
165 g sugar
1 tsp vanilla extract
100 ml canola oil
Pinch of salt
1 1/2 tsp Raz el Hanut
60 g ground hazelnuts
50 g raisins
200 g flour
1 heaped tsp baking powder

Butter for the dish and breadcrumbs.
Use a 25 cm loaf tin and bake at 180 C for 50 min.

Grate the courgette and squeeze out the moisture. Mix sugar, egg and oil to a creamy mass. Sieve the flour, salt and spices and add it to the mix. Now put everything together and give it a good stir.
Fill it in the loaf tin and bake.