Courgette loaf cake recipe

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  • Vegetarian
serves: 8
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 1 hr 30 min
(may need an extra 30 mins)

Nutrition per portion

Calories 270 kCal 14%
Fat 16g 23%
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  • Got courgettes coming out your ears? Transform this seasonal vegetable into a delicious, sweet loaf cake to enjoy with a cuppa.


    • 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


    • 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.

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