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Courgette loaf

10th March 2019 By Teresa

Courgette loaf

If I had told my younger daughter that this courgette loaf contained courgettes she would not have tried it. So I just said it was cake – it did not last long. You can also use a cream cheese and icing sugar frosting if you want to sweeten it or spread a slice with butter.

Ingredients

  • 2 large eggs
  • 125ml vegetable oil
  • 85g soft brown sugar
  • 350g courgettes, grated
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • 2 tsp cinnamon (use less if you are not a fan)
  • 300g plain flour
  • pinch of salt
  • 140g sultanas
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 85g walnuts, chopped

Method

  1. Make sure your baking oven (top) is set at around 180-200ºC before you begin.
  2. Butter and line a large (2lb) loaf tin with baking parchment.
  3. In a large bowl, whisk the eggs, oil and sugar together and then add the courgettes and vanilla extract.
  4. In another bowl, combine the remaining ingredients with a pinch of salt.
  5. Stir the dry ingredients into the wet mixture, then pour into the tin.
  6. Bake for around 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

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Filed Under: Baking, Cakes and biscuits Tagged With: cinnamon, courgette, nutmeg, walnuts

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