Paula's Vegan Moment

Not eating meat one day a week has the same effect on the environment as using your car 1250 kilometres less, which is why on Friday, Paula's very tasty and easy vegan recipes.

Today Courgette cake:

- 600 g grated courgette (washed, dried, not peeled)
- 2 (over)ripe bananas
- 200 g vegetable margarine at room temperature
- 360 grams of flour
- 300 grams of sugar
- 1 level teaspoon of salt
- 2 sachets of baking powder
- Tablespoon of speculaaskruiden
- 1 tsp vanilla extract, one pod of vanilla or two sachets vanilla sugar
Preheat the oven to 180 degrees Celsius.
Cut the bananas into small pieces. Put the bananas, margarine, sugar, salt and vanilla in a batter bowl and mix with a mixer until smooth. In another bowl, mix well the flour, biscuit spices and baking powder.
Put the dough hooks on the mixer and put the wet and dry things together in a bowl and mix. Mix or stir the courgette into the mixture. Put the dough into a greased cake tin and bake for 30 minutes, until the top is golden brown and a skewer comes out clean.
As the cake is vegan, it is good for at least a week. Keep refrigerated. After waiting a day, it is tastiest.