We have Helen Stewart to thank for this recipe. As it happens, I was fortunate enough to try a slice of the courgette cake Helen had made for the Women's World Day of Prayer, and - trust me - it is very good! (It's all part of an editor's work...)
225ml (8oz) caster sugar
175g (6oz) soft brown sugar
360g (13oz) wholemeal flour
2 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp mixed spice
225ml (8 fl oz) sunflower oil
1 tbsp vanilla essence
225ml (8oz) grated courgettes
200g (7oz) raisins
100g (4oz) chopped walnuts
1 tbsp grated orange rind
1 tbsp runny honey
Sieve the first nine ingredients into a large mixing bowl and mix well.
Pour in the oil, add the vanilla essence and break in the eggs.
Beat all together until well blended.
Mix honey with courgettes and stir in remaining ingredients.
Pour into a greased and lined 33 x 23cm (13 x 9 inch) cake tin.
Bake for 45-50 minutes at Gas 4 (180°C or 350°F).
Cool in the tin on a wire rack.
This recipe is from a book called "Courgette Recipes" which Helen bought in support of the British Lung Foundation; it is credited to Maureen Cooney.