Following many requests here is Alisons recipe for Courgette Loaf.
The perfect way to use up a glut of cougettes from the garden
Makes 2 x 2lb Loaves
Ingredients
3 Medium Eggs
240ml Corn Oil/Olive Oil/Sunflower Oil or melted marg/butter
480g Caster Sugar
720g Plain Flour Sifted
2 tsp Baking Powder Sifted
2 tsp Ground Cinnamon
Pinch of Salt
500g Grated Courgette
2 tsp Vanilla Essence
75g Chopped Walnuts
Method
Preheat the oven to 180 degree C /Gas 4/ Fan 150 degree.
Grease the loaf tins or use liners
In a large Mixing bowl or electric mixer bowl, whisk eggs and vanilla essence.
Add the oil and whisk for a good 5 minutes.
Add the caster sugar and beat further.
Then add the flour, baking powder, salt, cinnamon, courgette and walnuts. Mix Well.
Divide the mixture between the 2 tins.
Bake for 1 Hour until risen and golden. Knife should come out clean when cooked.
Allow to cool.
Serve warm or cold, sliced.
Notes; Skin of courgette can be left in for colour
Size of walnuts can also make a different texture. Other nuts could be used.
(Can be buttered if becomes dry! )
Should freeze ok.
Courtesy of Alison Shedd
