The BEST Courgette Bread recipe
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The BEST Courgette Bread recipe comes from a quick visit to our little allotment.
I sent the kids off on a harvesting treasure hunt-basically to have a root around and see what was ready to pick.
Within minutes I heard the ” going to need a bigger trug!” From my eldest ED.
So I went to investigate and they had picked 24 courgettes from the 3 plants we grow! We had only picked them a few days before! The kids thought this was wonderful, but secretly I was in full on panic mode ‘What am I going to do with them all?. I usually freeze some pre-chopped for putting into bolognaise and other meals but 24!
Luckily, I remembered about this recipe a fellow allotmenteer gave me a while ago. We make 2 or 3 loaves every year. I love to eat them on cold winter afternoons toasted in my flat iron with a little salted butter on top. The kids love to eat it as a cake with cream cheese frosting.
They don’t like courgettes and ‘hate’ my courgette bread. So, when it’s iced it becomes my Sunshine Cake and they LOVE it!! The things we do to get them to eat vegetables…
Anyway, the point is this cake is so versatile and delicious. A fantastic way to remember Summer on a cold day.
How To Make:-
The BEST Courgette Bread recipe
Take a bowl and a large jug. You need to put all the dry ingredients in the bowl and all the wet ingredients into the jug.
6 FL Oz Vegetable Oil
3 Oz Caster Sugar
3 Medium Eggs
7 Oz Grated Courgette (skin on)
8 Oz Self Raising (cake) Flour
21/2 Teaspoons of Baking Powder
1 Pinch Salt
2 Teaspoons of Cinnamon
- Combine all the dry ingredients. Either sieve them or use a whisk to remove any lumps and make sure everything is well combined. The whish also adds air so if you don’t have sieve like me its a good alternative.
- Now, add the oil, sugar and eggs to the wet jug and whisk to combine it together.
- Next, grate the courgette with the skin on and add it to the wet bowl. (Squeeze out some of the juice of the courgette so your cake doesn’t go soggy)
- Combine with the rest of the wet jug ingredients.
Ok so far?
Gradually, mix the wet jug into the dry bowl and gently fold everything together. Be careful to not overmix.
-You should still see small flex of flour in the mix.
Now to bake:-The BEST Courgette Bread recipe
This is quite a runny mix and is best poured into a 2lb bread tin. Lined with greaseproof paper.
Bake at 190oc for 1 hour until risen firm and golden. This is the one i used.Paul Hollywood by KitchenCraft Seamless Non-Stick 2 lb Loaf Tin, 23 x 13 cm (9″ x 5″)
To check if it’s ready
Stick a metal skewer in (or a knife) if your not sure. It should come out clean if its cooked. If it comes out sticky it needs another 5 minutes.
In the end, I made lots of this cake with my courgettes. I gave some of them away and froze some but I still had around 10 courgettes to use up. Its about 1 per cake. so i made 10 of them! I’m glad I have lots so tins!
Once the cakes were baked, then cold, I sliced half of them up, then wrapped the whole loaf in cling film. This way in the winter I can pull out a few slices, spread with butter and top with a poached egg. Amazing.
The whole loaves I wrap the same way. Then the night before I need a cake, I just defrost the cake over night and ice it and voila a home baked cake, light and moist.
A good tips
If you can, use a mix of yellow and green courgettes to add colour flex to the mix. It looks so pretty.
Also, you can add lemon zest or cinnamon to brighten up the flavour to your taste.
If your eating this as an iced cake, I like to top it with lemon butter icing. I use this recipe here.
So what do you think? Is it The BEST Courgette Bread recipe??
If you liked this recipe, why not try my favourite beetroot relish recipe too. Its to die for!
If you want to try growing your own vegetables from seed to plate, you can also try our growing guides to try growing your own wonderful crops. Why not start with getting the kids to try growing beetroot. Its the easiest one to start with.