Love to bake with vegetables? This Mary Berry courgette and walnut loaf recipe is for you. The homemade loaves are delicious served warm with cream cheese.
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.
|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|
|150g (5oz)||chopped walnuts|
You will need 2 x 900g (2lb) loaf tins.
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.