Courgette Loaf
Ingredients
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2 eggs
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125ml veg oil
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85g of soft brown sugar
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350g of grated courgette
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1tsp vanilla extract
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300g plain flour
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2 tsp cinnamon
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1 tsp of nutmeg
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1/2 tsp of bicarbonate of soda
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1/2tsp of baking powder
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3 tablespoons Nuts of your choice (walnut hazelnut pistachio)
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3 tablespoons of fruit of your choice (sultana raises current)
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pinch of salt
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Equipment
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Whisk
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wooden spoon
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teaspoon
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2 bowls
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scales
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spiraliser or grater
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2lb loaf tin
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baking paper
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smidge of butter to grease loaf tin
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How to make it
Heat oven to 160c
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Line a 2lb loaf tin with baking paper
Whisk the eggs oil and sugar together - add in vanilla extract or fresh vanilla
Add all the rest of the dry ingredients into a bowl and mix well - add a pinch of salt
Add the courgette to the egg mixture and stir well
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Add the flour mixture to the courgette mixture and stir really well
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Add the lot into your lined 2lb loaf tin
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Bake for 1 hour - test with a metal skewer (just push it in and pull it out if is clean is cooked - any bits of mixture just pop back in the over for 5 mins
Leave to cool for 15 mins - this cake comes out hot and the courgette holds the heat - when its starting to cool lift out of the loaf tin to cool further -( if you leave in tin to totally cool it can go soggy from the steam given off by the courgettes which hold water)
Slice and enjoy - very scrummy when warm
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This cake freezes really well - just let it go cold place in a freezer bag and freeze
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