A wonderful recipe, not traditionally Cretan, but it should be!
Pre heat oven to 180 c. Use cup capacity 350 ml :
3 1/4 cups all purpose flour
3 cups sugar
1 1/2 tsps salt
1 tsp ground nutmeg
2 tsps baking soda
1 tsp cinnamon
2 cups grated courgettes (with skin is ok)
1 cup olive oil
4 eggs beaten
1/3 cup water
1 tsp lemon juice
1 cup walnuts or pecans crushed or broken
Combine all dry ingredients, excluding nuts, in one bowl and mix lightly. Combine all wet ingredients in another bowl and mix well. Add dry ingredients to wet ingredient bowl and mix well. Fold in nuts. Pour into an oiled baking tin, if you`re using smaller loaf tins, lay a piece of greaseproof paper in the bottom to aid removal and bake for approx. 45 mins. Test with toothpick, if you see mixture on the toothpick it will need a little more baking.
This cake can be made in one baking tin or three smaller bread loaf sized tins. Freezes excellent!
(Courtesy of my lovely Sister Faye)