Recipe Time

Courgette Loaf

Courgette Loaf
227g/8oz caster sugar

3 eggs

227ml/8floz vegetable oil

1 tsp vanilla essence

227g/8oz grated courgettes (unpeeled)

340g/12oz plain flour

1tsp baking powder

1tsp bicarb soda

½ tsp salt

1 level tsp ground cinnamon

¼ tsp grated nutmeg

85g/3oz walnuts, roughly chopped (optional)

  1. Preheat the oven to Gas 4/180C/350F
  2. Whisk together the sugar, eggs, oil and vanilla until thick.
  3. Stir in the grated courgettes
  4. Sift the dry ingredients into the bowl, then add the nuts (if using).  Stir well.
  5. Spoon into a 25x18cm/10”x7” buttered tin (or, I use a 2lb loaf tin).
  6. Bake in the oven for 40-45 minutes (nearer 60-75 minutes if using the loaf tin), or until a skewer inserted in the centre comes out clean.
  7. Allow to cool in the tin for 30 minutes, then transfer to a wire rack to become completely cold.

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