This morning saw me trawling around the supermarket. Even though I honoured Stoptober more in the breach than the observance, I had more or less emptied the freezer and needed stocks urgently. I was very pleased to find some yellow-stickered courgettes and bananas lurking in the fruit and veg section.
Using bananas was not going to be much of a challenge, but courgettes? Neither of my children will touch them, not even DS, who can be relied on to finish off the salad bowl and prefers apples to chocolate cake. I had vague memories of a recipe for courgette loaf in the back of my recipe file, so I bought the despised courgettes anyway.
I had to adapt the recipe, (which originally used buckwheat flour), but the results were very well received. It makes a semi-healthy "back from school" snack. I like it spread with margarine, but the kids preferred it plain. This quantity makes two loaves, which can be frozen or stored in the fridge for up to three weeks, if you can resist them for that long!
350g grated courgette (no need to peel!)
2 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp cinnamon
165g plain flour
165g wholemeal plain flour
275ml sunflower oil
350g caster sugar
175g raisins or sultanas
1. Preheat oven to 180C/gas 4
2. Grease and line 2 2lb loaf tins.
3. Mix all ingredients together in a bowl.
4. Divide mixture between tins.
5. Bake for about 50 minutes until a metal skewer inserted into the middle of the cake comes out clean.