Sneaking courgettes into cakes is a fantastic to way to make them a little healthier - but also to encourage your children to eat them too! In this recipe, courgettes and blueberries bake into a delicious cake batter.
- 375g plain flour
- 325g blueberries
- 250g grated courgettes, pressed of excess moisture
- 250ml veg oil
- 3 eggs, beaten
- 450g caster sugar
- 2 tsp. vanilla extract
- 1 tbsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tps. bicarbonate of soda
Grease 4 mini loaf tins or 2 normal loaf tins. Preheat oven to 180C.
Beat oil, eggs, caster sugar and vanilla. Sift together the flour, cinnamon, salt, baking powder and bicarb. Stir courgettes into the wet mix. Gradually add wet mix to dry mix and stir until just combined. Fold in blueberries. Divide between loaf tins.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack before serving.