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Courgette Loaf

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Ingredients

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  • 2 eggs

  • 125ml veg oil

  • 85g of soft brown sugar

  • 350g of grated courgette

  • 1tsp vanilla extract

  • 300g plain flour

  • 2 tsp cinnamon

  • 1 tsp of nutmeg

  • 1/2 tsp of bicarbonate of soda

  • 1/2tsp of baking powder

  • 3 tablespoons Nuts of your choice (walnut hazelnut pistachio)

  • 3 tablespoons of fruit of your choice (sultana raises current)

  • pinch of salt

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Equipment

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  • Whisk

  • wooden spoon

  • teaspoon

  • 2 bowls

  • scales

  • spiraliser or grater

  • 2lb loaf tin

  • baking paper

  • smidge of butter to grease loaf tin

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How to make it

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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

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Add all the rest of the dry ingredients into a bowl and mix well - add a pinch of salt

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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 

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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)

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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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