Monday, 22 August 2011

Courgette Loaf

Courgette Loaf
(makes one large loaf, or two small ones)
  • Grate 400g courgettes, unpeeled, and place on a clean towel to drain a little. You can use courgettes that are slightly past it - just don't include any overdeveloped seeds!
  • Whisk 200ml vegetable oil with 3 eggs until smooth and custardy-looking. 
  • Add 225g sugar and 2 tsps good vanilla extract and beat.
  • Mix in the courgette.
  • In a separate bowl, mix 400g flour, 2 tsps baking powder, 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt. (If you wish, add up to 100g mixed chopped nuts and/or dried fruit too.)
  • Combine the wet and dry ingredients and fold together thoroughly.
  • Pour into a greased 1kg loaf tin and bake for 95 minutes (or until a skewer or knife comes out dry) at 160C, covering the top with foil after an hour if it looks like it might get too brown. (Alternatively, divide between two smaller loaf tins and bake 60 minutes.)

A tasty, mildly spiced teatime treat which looks rather curious flecked with green! This freezes very well - a good way perhaps to store some of the courgette glut until a time of year when courgettes are long forgotten!

2 comments:

Sue@G.L. Allotments said...

Looks very similar to the courgette recipe I used although I used yellow courgettes. I didn't expect it to be a tasty as it was. My recipe made two loaves and so I froze one. Must admit though we gave the courgettes a really good squeeze in a muslin bag before adding the courgettes.

Shaheen said...

I really like courgette bread, but don't know if I'll get round to making some this year as I recently got tempted with some locally grown rhubarb. This looks good though. You should try making it with chocolate too.

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