Courgette cake with pecan nuts and raisins

Courgette cake with pecan nuts and raisins

Ingredients

120 ml sunflower oil
175 grams light brown caster sugar
1/2 orange , grater
1/4 teaspoon salt
2 eggs
200 grams zucchini , grated
200 grams flour
1 tablespoon baking powder
1 teaspoon cinnamon
100 grams white raisins
75 grams pecan nuts, roughly chopped
For the glaze
2 tablespoons full-fat yogurt
125 grams caster sugar

Instructions

Preheat the oven to 175 degrees.
Grease an elongated 25cm cake tin with butter and coated
The bottom and two sides with baking paper.

Put the sunflower oil, light brown caster sugar, orange zest,
And put the salt in a bowl and beat it lightly for a few minutes.
Add both eggs and beat the mixture briefly.
Spatula the grated zucchini, flour, baking powder, and cinnamon
Through the mixture.

Finally, stir the raisins and chopped pecan nuts into the batter.
Spoon it into the tin, smooth and fry the cake in 55-65 minutes until tender.
Allow the cake to cool briefly, then remove it from the tin using the baking paper.
Allow it to cool down far on a grid.

Mix the yoghurt with the icing sugar until a smooth glaze and brush the cooled cake with it.