Saturday, 13 August 2011

Courgette Loaf

When someone told me you could make cake from courgette I really wasn't convinced. I quickly learned though that it gives a fantastic moist texture and nobody can really tell what the random ingredient is that you're using! 

This recipe is a great alternative to fruit cake or tea cake, it's sweet enough to satisfy a cakey craving but still healthy enough to make it fairly guilt-free!

225g wholemeal flour
225g light muscovado sugar
2 ripe, mashed bananas (approx 150-175g)
3 eggs, beaten
25-30g raisins or sultanas
225g grated courgette
25-30g chopped walnuts
2 tsps baking powder
1 tsp bicarbonate of soda
1 tsp salt
140ml groundnut oil

  • Pre-heat the oven to 175 C
  • Sift the flour, baking powder, bicarb and salt into a mixing bowl. Add the sugar, nuts and raisins/sultanas.
  • Mix it all up, add the mashed bananas and eggs, mix it all up again and then stir in the courgette and the oil.
  • Beat the mixture like you're mad at it for a minute. At this point it really will not look at all appetising, don't even be tempted to lick the spoon, you really will regret it (first hand knowledge).
  • Pour the mixture into a 9in cake tin and bake for 1 hour, or until a skewer comes out clean from the centre.
  • Let it cool completely before attempting to cut it up.
If you did want to make it a bit more indulgent you could add a soft cheese topping but personally I recommend enjoying it as it is with a cup of tea!

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