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  • Seasonal local food recipe No.387 – Courgette loaf cake

    Posted on July 30th, 2018 charlotte No comments

    Want something different to make with the glut of courgettes in your weekly veg box? This simple sponge loaf is recommended by Camel CSA expert grower Bridget Gould. It’s taken from BBC Good Food, which says: “The hidden veg keeps it moist and walnuts add crunch.”

    Serves: 8

    Preparation: 15 minutes
    Cooking: one hour

    butter, for the tin
    2 large eggs
    125ml vegetable oil
    85g soft brown sugar
    350g courgettes, coarsely grated
    1 tsp vanilla extract
    300g plain flour
    2 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp bicarbonate of soda
    1/2 tsp baking powder
    85g walnuts, roughly chopped
    140g sultanas

    Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

    In another bowl, combine the remaining ingredients with a pinch of salt. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

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