Courgette loaf

A moist textured cake, delicious spread with creamy butter and a lunch pack favourite of Marion and Paul at La Coumeto, in the pretty village of Bouisse when they prepare packed lunches for their walking groups.

Recipe provided by Fiona at recipes2share.com

Serves Cooking times Prep time

10

90 mins

15 mins

Ingredients

375g of Caster Sugar

250ml of Corn Oil - or Alternative Flavourless Oil

3 Eggs

5tbs of Milk

500g of Courgettes, Grated

750g SR Flour

1/2tsp of Baking Powder

1 tsp of Bicarbonate of Soda

1 tsp of Ground Ginger

2 tsp of Cinnamon

1/2tsp of Ground Cloves

200g of Flaked Almonds (or Walnuts, Chopped)

150g of Raisins

Method

Grease and base line 2 x 450g loaf tins. Pre-heat the oven to 160 degrees C.

1. In a large mixing bowl, beat together the sugar, oil, eggs and milk.

2. Fold in the grated courgette.

3. Sift together the dry ingredients and fold into the oil mixture, followed by the nuts and raisins.

4. Divide the mixture between the 2 tins, smooth and bake for about 1 1/2 hours until risen and firm to touch. The top should spring back when gently pressed. Cool in tins until 'just' warm. Turn out onto a wire rack. Store in an airtight container or wrap for freezing.

  • Ingredients
  • Method

375g of Caster Sugar

250ml of Corn Oil - or Alternative Flavourless Oil

3 Eggs

5tbs of Milk

500g of Courgettes, Grated

750g SR Flour

1/2tsp of Baking Powder

1 tsp of Bicarbonate of Soda

1 tsp of Ground Ginger

2 tsp of Cinnamon

1/2tsp of Ground Cloves

200g of Flaked Almonds (or Walnuts, Chopped)

150g of Raisins

Grease and base line 2 x 450g loaf tins. Pre-heat the oven to 160 degrees C.

1. In a large mixing bowl, beat together the sugar, oil, eggs and milk.

2. Fold in the grated courgette.

3. Sift together the dry ingredients and fold into the oil mixture, followed by the nuts and raisins.

4. Divide the mixture between the 2 tins, smooth and bake for about 1 1/2 hours until risen and firm to touch. The top should spring back when gently pressed. Cool in tins until 'just' warm. Turn out onto a wire rack. Store in an airtight container or wrap for freezing.