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Mary Berry’s Courgette Loaves
From the book
My Kitchen Table: 100 Cakes and Bakes
The perfect pocket-sized baking book
Ideas for every occasion
Bakes the whole family can enjoy
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Introduction from Mary Berry
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.
For more delicious loaf cake recipes, explore our pick of the best here.
Ingredients
Essential kit
You will need 2 x 900g (2lb) loaf tins.
Method
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.
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Reviews
4.9 out of 5 stars
7 Ratings
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