Courgette Loaf Cake
10-12
1 hour 10 minutes
This Courgette Loaf Cake is the perfect way to use up a glut of home‑grown courgettes, and it couldn’t be simpler or more delicious. Baking with courgettes creates an incredibly moist, flavoursome loaf, while Mellow Yellow cold‑pressed rapeseed oil helps achieve a gorgeous light, fluffy crumb.
The recipe makes 2 x 900g loaves, and both freeze beautifully – enjoy one now and save the second for another day.
Method
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1
Grease and line 2 x 900g loaf tins.
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2
Preheat your oven to 180°C/160°C fan.
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3
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.
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4
Pour into your lined tins and bake for 1 hour, until the loaves are firm and a skewer comes out clean.
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5
Leave to slightly cool, then turn out on a wire rack and leave until completely cooled.
Ingredients
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165g wholemeal flour
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165g plain flour
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1 tsp baking powder
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2 tsp bicarbonate of soda
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1 tbsp ground ginger
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350g caster sugar
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150g walnuts, roughly chopped
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175g raisins
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350g grated courgette, squeezed and drained
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3 eggs
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275ml Mellow Yellow Rapeseed Oil
