The Cottage Smallholder

The post on courgettes inspired me to share.  It sounds crazy, but the courgette makes the cake so nice and moist.  This cake also freezes well. In the past I've found it too sweet and a bit oily, and I have therefore reduced the oil and sugar in the original recipe by 1/3 (it was 1 cup).

Sorry, it is in American measurements, but I included conversions for flour and sugar using http://www.traditionaloven.com/conversions_of_meas.....eight.html.

3 cups of flour (375 grams)
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon baking powder

3 eggs
2/3 cup oil (or maybe melted butter?)
2/3 cup sugar (150 grams)
2/3 cup brown sugar (130 grams)
3 teaspoons vanilla extract
2 cups zucchini (usually I add more)

water

Mix flour, cinnamon, salt, baking soda, and baking powder.  Add
remaining ingredients except for water and mix.  Add water until thick
cake batter consistency.

Bake in floured bread pans at 350 F / 175 C degrees  for 45 minutes until knife comes out clean.