Expect this cake to have a sugary top, which is quite normal. This recipe
makes two loaves – freeze one and store the other in the fridge. Serve
sliced and buttered, or spread with low-fat soft cheese.
Cake tins needed: 2 x 900g (2lb) loaf tins
3 large eggs
250ml (9½fl oz) sunflower oil
350g (12oz) caster sugar
350g (12oz) courgettes (or small marrow), grated
165g (5½oz) plain flour
165g (5½oz) buckwheat flour
1 level tsp baking powder
2 level tsp bicarbonate of soda
1 level tbsp ground cinnamon
175g (6oz) raisins
150g (5oz) chopped walnuts
Preheat the oven to 180°C/Fan 160°C/gas 4. Grease
the tin then line the bases with non-stick baking parchment.
Measure all the ingredients into a large bowl and mix
well to make a thick batter. Pour into the prepared tins.
Bake for about 1 hour or until the loaves are firm
and a skewer inserted into the centre comes out clean. Leave to
cool in the tins for 10 minutes then turn out,peel off the parchment
and finish cooling on a wire rack. Store in the fridge and use
within 3 weeks.