Got courgettes coming out your ears? Transform this seasonal vegetable into a delicious, sweet loaf cake to enjoy with a cuppa.
Ingredients
- 175g (6oz) self-raising flour
- 125g (4oz) butter
- 125g (4oz) caster sugar
- 3 medium eggs
- 2 medium courgettes (about 250g/8oz), coarsely grated
- 50g (1
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- ¾
- oz) walnuts, chopped
- You'll also need:
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
Method
Set the oven to warm 160ºC (325ºF or gas mark 3).
Sift the flour into a bowl and add the butter, sugar and eggs and beat until smooth. Fold in the courgettes and walnuts. Spoon mixture into the prepared loaf tin.
Bake in the centre of the oven for 1½ – 2 hrs, or until a skewer comes out clean after being inserted into the cake.
Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
Top tip for making Courgette loaf cake
Freezing tips: Wrap in a freezer bag and freeze for up to 1 month. Allow to defrost overnight in a cool place before serving.
