Courgette Loaf
My mother-in-law Mary’s recipe, though I have reduced the sugar somewhat. Mary makes lots of this loaf when her courgettes in the garden are growing a great rate of knots and she can’t keep up with them. It’s also a great recipe to use up any bigger courgettes. I have yet to meet a child who doesn’t like this cake, even so-called courgette haters. I love the green fleck the grated courgette gives to the cake batter. Serve sliced with butter, that’s how my Mary serves it over in New Zealand. This cake freezes brilliantly.
INGREDIENTS
Recipe for x2 Courgette Loaves
220g grated courgette (roughly 2 courgettes)
175g caster sugar
225ml sunflower oil
3 whole eggs
1 vanilla pod, seeds scraped, or 1 tsp vanilla essence
330g self-raising flour
½ tsp salt (optional)
¼ tsp baking powder
1 tsp ground cinnamon
1 tsp bicarbonate of soda
½ cup raisins or chopped dates
METHOD
Preheat your oven to 180C / 160C fan.
Grease and line x 2 loaf tins with baking parchment.
In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla.
Sift the flour, baking powder, cinnamon, bicarbonate of soda and salt into the wet mixture.
Mix together and add the raisins or dates.
Pour the mixture into the prepared loaf tins.
Bake for 1 hour, or until a skewer comes out clean when inserted into the middle of the loaf.Leave to cool, then turn out, serving with butter if you like.