Courgette loaf cake - recipe
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Prepare
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Serves
2 -
Cook
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Skill
Easy
Ingredients
- 3 Egg(s) (free range) large
- 400 g Unrefined light muscovado sugar
- 200 ml Vegetable oil
- 500 g Courgette(s) unpeeled and grated
- 350 g Self-raising white flour
- 350 g Self-raising wholemeal flour
- 1 tsp Salt
- 1 tsp Baking soda
- 3 tsp Cinnamon
- 75 g Pecan nuts roughly chopped
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1
Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 1kg (2lb) loaf tins.
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2
In a large bowl, whisk the eggs until pale in colour and light in texture. Add the oil and grated courgette and beat until well mixed.
For this step you'll need:
- 3 Egg(s) (free range) large
- 200ml Vegetable oil
- 500g Courgette(s) unpeeled and grated
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3
Sift the flours, salt, baking powder and cinnamon together and then fold into the egg mixture along with the sugar. Gently fold in the chopped pecan nuts.
For this step you'll need:
- 350g Self-raising white flour
- 350g Self-raising wholemeal flour
- 1tsp Salt
- 3tsp Cinnamon
- 400g Unrefined light muscovado sugar
- 75g Pecan nuts roughly chopped
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4
Spoon the mixture into the prepared loaf tins and bake in the pre-heated oven for about one hour or until firm to the touch and a skewer inserted into the cake comes out clean.
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5
Leave to cool in the tin for five minutes then turn out and cool in a wire cooling rack until completely cool.
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