Ingredients:
- 8oz (225g) courgette
- 3oz (90g) light brown sugar
- 3oz (90g) soft dark brown sugar
- 8oz (225g) self raising flour
- 1/4 tsp baking powder
- 3 eggs
- 1 tbsp olive oil
- 2 tbsp maple syrup
Preparation:
- Pre heat oven to 160◦C fan (180 conventional)
- Grease and flour baking tin
Method:
- Grate or blitz courgette
- On a medium heat cook the sugar, courgette and maple syrup until melted, soft and smelling like toffee – around five minutes then leave mixture to cool for around ten minutes
- Whilst the sugar mixture is cooling, beat the eggs in a separate bowl until they are large, frothy and pale
- When the sugar mixture has cooled, mix in the flour and baking powder and combine adding the oil to loosen
- Gently fold in the eggs until all combined and the mixture resembles a batter
- Add mixture to the tin and bake for around 30 minutes