Courgette Lemon Loaf Cake
Ingredients
- 1-2 Courgettes (approx. 350-400g)
- 120 ml Vegetable or sunflower oil
- 150 g Caster sugar (normal or golden)
- 2 Eggs
- Zest of 1 Lemon
- 120 g Plain flour
- 100 g Wholemeal or spelt flour
- 1 heaped tsp Baking powder
- Big pinch Ground ginger (optional)
- 75 g Sultanas, raisins or dried cranberries (optional)
- 50 g Pistachios (unsalted), walnuts or pecans (optional)
Accompaniment
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Description
Tasty and refreshing alternative to carrot cake. I love it anyway but it is good for children who say they don't like vegetables and for using up any excess courgettes!
Method
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1
Preheat the oven to 180 degrees C. Lightly brush the base and sides of a standard (approx. 1kg) loaf tin, and line the base with baking paper.
Grate the courgette (by hand with a coarse cheese grater or in a food processor), then add it to a bowl (or leave it in the processor but change the attachment) with the oil, sugar, eggs and lemon zest and beat well together with an electric hand whisk, in a stand mixer, or processor, or by hand, for about a minute. Sift in the flours, baking powder and ginger (if using), add the fruit and nuts (if using), and fold in until combined.
Spoon or pour into the prepared tin and bake for 50 minutes to an hour, until it is risen and pale golden and a skewer comes out clean.
Leave in the tin for a minute or two then turn out, remove the paper and cool on a wire rack. Serve warm or cool.
Chef's Tips
Use half of the ingredients for a smaller loaf tin (approx. 450 g) and bake for about 40 to 45 minutes.
You could use all plain white flour if you prefer.
It is lovely on its own, just lemon and courgette, but I love the addition of fruit and nuts, in particular pistachios and sultanas or raisins for taste, texture and colour.
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