My mother-in-law over in New Zealand gave me this recipe, and it’s a cracker! Mary makes masses of these cakes when she has a glut of courgettes, freezing them to ensure she has enough, ready-made, for a good few months. It defrosts beautifully. Mary serves her courgette loaf thickly buttered, with a cup of tea.
Courgette loaf
This tasty loaf is the perfect way to use up your glut of summer courgettes.
Ingredients
- 220g Courgette, grated (1 medium courgette)
- 250g Caster sugar
- 225ml Sunflower oil
- 3 Eggs, beaten
- 1 vanilla pod, scraped of seeds, or use 1tsp of vanilla essence
- 330g Self-raising flour
- 1tsp Cinnamon powder
- 1tsp Baking soda
- A pinch of salt
- 60g Raisins, or chopped dates
Method
Step 1
Preheat the oven to 160C
Step 2
Line a 900g loaf tin with greaseproof paper.
Step 3
In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla.
Step 4
Sift the flour, cinnamon, baking soda and salt into the mixture and stir to combine. Add the raisins and pour the cake mix into the prepared tin.
Step 5
Bake in the hot oven for around 45 minutes, or until a skewer comes clean when inserted into the centre of the cake. Cover with a square of foil if the top of the cake begins to brown too much.
Step 6
Remove from the oven and cool in the tin before turning out. Stored in an airtight container, the cake should last well for up to 3–4 days.
Share this article
Gill Meller
