A fantastic recipe for using up a glut of home-grown courgettes, this Courgette Loaf Cake is so simple and absolutely delicious. Baking with courgettes creates incredibly flavoursome and moist cakes, whilst the walnuts and raisins add a brilliant extra dimension to this simple loaf cake. We like serving this a little like a tea loaf; sliced and slathered in butter! Make sure to share this recipe with your fellow courgette growers, we know it will go down a treat.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Makes 2 x 900g loaves.
165g wholemeal flour
165g plain flour
1tsp baking powder
2tsp bicarbonate of soda
1tbsp ground ginger
350g caster sugar
150g walnuts, roughly chopped
350g grated courgette, squeezed and drained
275ml Mellow Yellow Rapeseed Oil
Grease and line 2 x 900g loaf tins.
Preheat your oven to 180°C/160°C fan.
Measure your wholemeal flour, plain flour, baking power, bicarbonate of soda and ground ginger into a large mixing bowl. Mix well to combine. Add the rest of your ingredients and mix well into a thick batter.
Pour into your lined tins.
Bake for 1 hour, until the loaves are firm and a skewer comes out clean.
Leave to slightly cool, then turn out on a wire rack and leave until completely cooled.