Courgette Bread. God knows why, it's really a cake! A simple but effective recipe which producers great results.
Ingredients
This will make two 2lb loaf tins:
600g plain flour
1 tsp bicarbonate soda
1/4 tsp baking powder
1/2 tsp salt
3/4 tsp nutmeg
1 tbsp cinnamon
3 eggs
200ml vegetable oil
400g demerara sugar
400g courgettes, shredded and drained
1 tsp vanilla extract
100g raisins
Method
- Pre-heat the oven 350 degrees C / 155 Fan or Gas Mark 4 and grease and line two 2lb loaf tins
- Sieve dry ingredients together into a large bowl
- Measure the oil into a measuring jug then add the eggs, sugar, courgettes and vanilla. Add this to the dry ingredients and mix well
- Finally stir in the raisins
- Divide the mixture between the two tins and bake for 50 to 60 minutes until a skewer comes out clean.
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| Home grown! |
Yesterday, this post was going to include a chocolate courgette brownie recipe but, that will have to wait for another time.
This year has seen a proliferation of courgettes in my small but productive vegetable patch. To deal with this unexpected glut I have turned to baking. Surprisingly, courgettes make good bedfellows with all things cake. Which is good news if you like a balanced diet.
Inspiration for this particular recipe was from Doves Farm. Just follow the link to read all about their organic flour business.
Ingredients
7oz plain flour
1tsp baking powder
1/2 tsp bicarb of soda
1/2 tsp salt
4oz caster sugar
6 fl oz sunflower oil
2 large eggs
6oz plain dark chocolate
8oz grated courgette
Method
- place dry ingredients - flour, baking powder, bicarb of soda, salt and caster sugar into a large bowl and mix together.
- Then beat oil and eggs and add to the dry mixture and stir in. Add melted chocolate, grated courgette and mix.
- Place into a 2lb greased and floured loaf tin and bake in centre of oven at 180 degrees C / 160 Fan for 50-60mins or until cooked. Once cooked allow to cool for 10 minutes in the tin and then remove.
