Courgette and Marrow Cake Recipe

225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, beaten
120 ml/4 fl oz/0.5 cup oil
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp baking powder
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
2.5 ml/0.5 tsp salt
100 g/4 oz courgettes (zucchini), grated
100 g/4 oz crushed pineapple

50 g/2 oz/0.5 cup walnuts, chopped

5 ml/1 tsp vanilla essence (extract)

Method:

Beat together the sugar and eggs until pale and well blended. Beat in the oil and then the dry ingredients. Stir in the courgettes, pineapple, walnuts and vanilla essence. Spoon into a greased and floured 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 30 minutes before turning out on to a wire rack to finish cooling.