25og Courgette (about 2 to 3, but you can get away with less)
125ml vegetable Oil
150g Sugar (I usually use about half this amount)
225g Self Raising Flour
1/2 teaspoon Bicarbonate of Soda and 1/2 teaspoon of Baking Powder
Preheat oven to 180C. Grease and flour a baking tin.
Grate Courgettes (Dont peel first).
Beat eggs, oil and sugar in a bowl until creamy. Add flour, Bicarbonate of Soda and Baking Powder. Beat until smooth. Stir on Courgette.
Pour mixture into tin, and bake for 30 to 60 minutes.
The baking time varies depending on how much liquid was in the courgette.
WARNING: This cake doesn’t keep for longer than about 3 days in a tin.