Courgette and Apricot Cake

This was a last ditch attempt to make a light and sponge-like courgette cake. After the numerous attempts I've made, I've always said that I wanted a cake which was as light as the 'Yummy Scrummy Carrot Cake' (I can't bear that name!) on the Good Food site, and that each particular version I tried wasn't quite right!

Finally the light dawned - why not use that recipe, with courgettes instead of carrots?

As I've often thought that the problems with courgette cakes are down to courgettes being a much more watery vegetable than carrots, I grated about 30% more courgettes than the recipe required and squeezed out as much excess water as possible, using a clean tea-towel, before weighing the 140g needed. I replaced the raisins with chopped dried apricots and used 1/2 teaspoon of nutmeg as the only spice, leaving out the cinnamon. Everything else followed the recipe!

Surprise, surprise - it worked! I'm sure that part of the reason this recipe was more technically successful was that it used a smaller proportion of courgettes than other recipes I've tried, and the other part was probably down to squeezing out excess water. The flavour of the cake was less successful -  I didn't feel that the dried apricots and nutmeg worked well together - but that's easily remedied in the future.

I'm happy to find a courgette cake recipe which gives me what I've been looking for, although it isn't one that will make a huge dent in the usual summer glut!