This recipe was given by Brenda Ryalls, a regular Springvale volunteer.The measurements are all in spoons and cups so it is very easy to put together. And the result is lovely – very moist and light.
3 cups self raising flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon Baking powder
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
2 cups grate courgette
1/2 cup chopped mixed nuts (optional)
Mix all ingredients together and pour into two loaf tins approximately 11 x 22 cm.
Bake at 190 degrees for about 30-35 minutes.