Continuing my sudden love for courgettes, I decided to experiment and bake my first courgette loaf – with a twist!
The reason for blogging this recipe, is that my Mum officially quoted this cake as “sensational”, “prize winning” and “sell-able” and insisted I blogged the recipe immediately! So I’m blogging this by way of cake trademarking!!
When baking, I do like pack in enough ingredients and flavours to ensure every bite is satisfying. And when you’re left with nothing but crumbs, feeling satisfied, life can feel complete for a whole ten minutes. There is nothing worse than meanness when it comes to food……..
What I found from this experiment, is that the moist light sponge is a direct result from the water from the courgettes, the honey and sultanas gives it a sweet flavour, a touch of cinnamon gives a warm hint of winter spice and pumpkin seeds gives it texture! I don’t eat nuts so I use seeds a lot as an alternative.
I’m starting to swear by pumpkin seeds and am adding them in to almost everything. They’re so good for you – full of zinc and magnesium which are crucial nutrients for those of us with thyroid conditions (or a thyroid-related disaster like I had!). Feel free to ground these seeds if you want to hide them from potential fussy eaters – personally I like the crunch.
So with the sweet and spicy flavours, healthy goodness, moist sponge and a bit of texture – this guilt free and easy-to-make loaf cake is perfect – warm or cool – with a cup of tea anytime, any day.
I’d love for you to give this a try and let me know how it goes!
- Heat the oven to 180C and butter a loaf tin before lining it with baking paper.
- In a large bowl whisk 2 large eggs, 125ml vegetable oil and 85g soft light brown sugar.
- Add 1 tsp vanilla extract, 2 tbsp honey and 2 grated courgettes (or one large-ish courgette) and stir.
- In a separate bowl mix 300g wholemeal plain flour, 2 tsp cinnamon, 2 tbsp flaxseed, ½ tsp bicarbonate of soda, ½ tsp baking powder, 85g pumpkin seeds and 150g sultanas.
- Add the dry ingredients in to the wet ingredients and pour in to the tin. Bake for 45-60 minutes until cooked through.
- Leave to slightly cool in the tin before removing, slicing and divulging!
This cake will last for days – I wrap it in tin foil and store in a tupperware to keep moist. But once cool, you can also slice this and freeze it for a few weeks.