Courgette Loaves
Introduction
Expect this cake to have a sugary top, which is quite normal. This recipe makes two loaves – freeze one and store the other in the fridge. Serve sliced and buttered, or spread with low-fat soft cheese.
Makes 2 loaves
Easy
Ingredients
| 3 | large eggs |
| 250ml (9½fl oz) | sunflower oil |
| 350g (12oz) | caster sugar |
| 350g (12oz) | courgettes (or small marrow), grated |
| 165g (5½oz) | plain flour |
| 165g (5½oz) | buckwheat flour |
| 1 level tsp | baking powder |
| 2 level tsp | bicarbonate of soda |
| 1 level tbsp | ground cinnamon |
| 175g (6oz) | raisins |
| 150g (5oz) | chopped walnuts |
Essential kit
You will need 2 x 900g (2lb) loaf tins.
Instructions
Preheat the oven to 180°C/Fan 160°C/gas 4. Grease two 900g loaf tins then line the bases with non-stick baking parchment.
Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins.
Bake for about 1 hour or until the loaves are firm and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes then turn out,peel off the parchment and finish cooling on a wire rack. Store in the fridge and use within 3 weeks.
