Prepare this deliciously, soft, moist courgette loaf cake in just 20 minutes.
The perfect recipe for vegetable growers so has a glut of courgette to use come season. Despite being associated with savoury recipes, courgettes are actually a great sweet addition to cakes and make them extra moist.
This recipe serves an average of around eight people. Wrap in tin foil or cling film, once cooled and store on the kitchen side. Serve with a cup of tea.
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 walnuts, chopped
You'll also need:
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
WEIGHT CONVERTER
to
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 center 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 tips for making courgette loaf cake
Wrap in a freezer bag and freeze for up to 1 month. Allow to defrost overnight in a cool place before serving.
