Home Made Courgette ( Zucchini ) Cake Loaf

I came across this recipe recently, it’s very easy to follow and even a beginner in the kitchen should be able to pull this off quite professionally … this is being shared firstly, because it is delicious and secondly because you can easily grow courgettes (also known overseas as zucchinis or baby marrows) in your own garden either in pots or in a bed!

Home Baked Courgette ( Zucchini ) Loaf Cake

For this recipe, you will need:

 

• 1 tsp baking soda
• ½ tsp cinnamon powder
• ½ tsp salt
• ½ tsp vanilla essence
• ¼ tsp nutmeg

 

• 200-225 g (7-8 oz) courgette (zucchini)
• 225 g (8 oz) plain flour
• 200 g (7 oz) sugar
• 125 ml (4 fl oz) oil or melted butter
• 2 eggs

Method:

• Pre-heat your oven to 170 Degrees Celsius (338 Degrees Fahrenheit).
• For a couple of minutes, beat the sugar, oil and eggs until the mixture is consistently smooth.
• After adding in the vanilla essence, sift in all of the remaining ingredients excluding the Courgette (Zucchini) and mix very well (it will become very thick at this stage).
• Now grate the Courgette (Zucchini) coarsely and add / mix into the mixture, place in a greased loaf dish and into the oven for about 1 hour.
• As with most cakes, you will need to allow the cake loaf tin to cool slightly before you slide the cake loaf out onto a wire cake stand or similar breathable cooling surface for 10 min’s before serving – That’s Literally It !

Note: I will try this recipe either with reduced sugar or no sugar at all and let you know the result for those more interested in a bread loaf than a cake…