Best Courgette Loaf Cake Recipes

COURGETTE LOAF CAKE

Courgette loaf cake image

Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 13

Ingredients

butter , for the tin
2 large eggs
125ml vegetable oil
85g soft brown sugar
350g courgette , coarsely grated
1 tsp vanilla extract
300g plain flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
½ tsp baking powder
85g walnut , roughly chopped
140g sultana

Steps:

Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
In another bowl, combine the remaining ingredients with a pinch of salt.
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

BANANA COURGETTE LOAF CAKE

Banana Courgette Loaf Cake image

A healthier treat to use up a garden glut of courgettes and blackened bananas, making it deliciously moist

Provided by lovetobake

Time 1h25m

Yield Serves 8

Number Of Ingredients 14

Ingredients

200g wholemeal plain flour
100 plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
Pinch of salt
2 tsp cinnamon
70g walnuts, roughly chopped
130g sultanas
85g soft brown sugar
60ml vegetable oil
1 heaped tbsp low fat natural yoghurt
225g courgette, grated
170g ripe banana, mashed (about 2 normal sized bananas)
2 large eggs, beaten

Steps:

Preheat the oven to 180C/160C fan/350F/gas mark 4.
Grease with butter and line a medium (2lb) loaf tin.
Sift together the flours, baking powder, bicarbonate of soda and cinnamon, with a pinch of salt in a large mixing bowl. Add the sugar, walnuts and sultanas.
In a separate bowl combine the remaining ingredients, before gently folding into the dry mixture.
Spoon the cake mixture into the prepared tin and bake for 1 hour and 10 minutes or until the cake is risen and golden brown. If the loaf is browning too quickly cover loosely with aluminium foil.
Leave to cool in the tin before turning out. Serve cut into thick slices, spread with butter if liked.