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Courgette Loaf Cake

Courgette Loaf Cake

Recipe Submitted By: bakingmad

Grow your own vegetables? Why not try using them in your home baking! The courgettes add moisture to this cake and you can slice and serve with butter or for a special afternoon treat why not try cream cheese! This recipe makes two 2 lb/1kg cakes....one to keep and one to gift....the perfect opportunity to share the pleasure of home baking!

Preparation Time	00 minutes
Baking Time	1 hour
Portions	2 x 1kg loaf cakes
Skill Level	Easy
Average Rating

Courgette Loaf Cake Ingredients

3	Free Range Eggs Large sized
400 grams	Light Muscovado Sugar (Billington's)
200 ml	Vegetable Oil
500 grams	Courgette Unpeeled and grated
350 grams	Self Raising White Flour (Allinson Nature Friendly)
350 grams	Self Raising Wholemeal Flour (Allinson)
1 tsp	Salt
1 tsp	Baking Soda
3 tsp	Ground Cinnamon
75 grams	Pecans Roughly chopped

This recipe uses

How to make Courgette Loaf Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Pre-heat the oven to 180°C/160°C fan/Gas Mark 4. Grease and line 2 x 1kg (2lb) loaf tins.
In a large bowl, whisk the eggs until pale in colour and light in texture.
Add the oil, grated courgette and beat until all the ingredients are well mixed.
Sift the dry ingredients then fold into the egg mixture and gently fold in the chopped pecan nuts.
Spoon the mixture into the prepared loaf tins and bake in the pre-heated oven for about 1 hour or until firm to the touch and a skewer inserted into the cake comes out clean.
Leave to cool in the tin for a 5 minutes then turn out and cool in a wire cooling rack until completely cool.
Serve sliced spread with butter or try cream cheese for a special afternoon treat.

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