Courgette Loaf Cake
A fantastic recipe for using up a glut of home-grown courgettes, this Courgette Loaf Cake is so simple and absolutely delicious. Baking with courgettes creates incredibly flavoursome and moist cakes, whilst the walnuts and raisins add a brilliant extra dimension to this simple loaf cake. We like serving this a little like a tea loaf; sliced and slathered in butter! Make sure to share this recipe with your fellow courgette growers, we know it will go down a treat.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
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1
Grease and line 2 x 900g loaf tins.
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2
Preheat your oven to 180°C/160°C fan.
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3
Measure your wholemeal flour, plain flour, baking power, bicarbonate of soda and ground ginger into a large mixing bowl. Mix well to combine. Add the rest of your ingredients and mix well into a thick batter.
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4
Pour into your lined tins.
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5
Bake for 1 hour, until the loaves are firm and a skewer comes out clean.
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6
Leave to slightly cool, then turn out on a wire rack and leave until completely cooled.
Ingredients
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Makes 2 x 900g loaves.
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165g wholemeal flour
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165g plain flour
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1tsp baking powder
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2tsp bicarbonate of soda
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1tbsp ground ginger
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350g caster sugar
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150g walnuts, roughly chopped
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175g raisins
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350g grated courgette, squeezed and drained
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3 eggs
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275ml Mellow Yellow Rapeseed Oil
