Courgette loaf cake
2 Reviews
About the bake
Grow your own vegetables? Why not try using them in your home baking. The courgettes add moisture to this cake and you can slice and serve with butter or cream cheese for a special afternoon treat. This recipe makes two 2 lb/1kg cakes....one to keep and one to gift....the perfect opportunity to share the pleasure of home baking!
Ingredients
- 3Egg(s) (free range) (large)Ā
- 400gBillington's Unrefined Light Muscovado SugarĀ
- 200mlVegetable oilĀ
- 500gCourgette(s) (unpeeled and grated)Ā
- 350gAllinson's Self Raising FlourĀ
- 350gSelf-raising wholemeal flourĀ
- 1 tspSaltĀ
- 1 tspBaking sodaĀ
- 3 tspCinnamonĀ
- 75gPecan nuts (roughly chopped)Ā
Method
Step 1
Pre-heat the oven to 180Ā°C (fan 160Ā°C, gas mark 4). Grease and line 2 x 1kg (2lb) loaf tins.
Step 2
In a large bowl, whisk the eggs until pale in colour and light in texture. Add the oil and grated courgette and beat until well mixed.
Step 3
Sift the flours, salt, baking powder and cinnamon together and then fold into the egg mixture along with the sugar. Gently fold in the chopped pecan nuts.
Step 4
Spoon the mixture into the prepared loaf tins and bake in the pre-heated oven for about one hour or until firm to the touch and a skewer inserted into the cake comes out clean.
Step 5
Leave to cool in the tin for five minutes then turn out and cool in a wire cooling rack until completely cool.