Courgette Loaf
Makes 2 x 2lb (900g) loavesIngredients
- 3 eggs
- 9 fl oz (275 ml) sunflower oil
- 12 oz (350 g) caster sugar
- 12 oz (350 g) courgettes - grated
- 5.5 oz (165 g) wholemeal flour
- 5.5 oz (165 g) plain flour
- 1 teaspoon baking powder
- 2 teaspoons bicarbonate of soda
- 1 tablespoon ground cinnamon
- 6 oz (175 g) raisins
- 5 oz (150 g) chopped nuts
N.B. recipe was originally posted incorrectly. Apologies from the webmaster.
Method
- Preheat oven to 180*C/350*F/Gas4.
- Grease and base line two 2lb loaf tins with greased greaseproof paper.
- Measure all ingredients into a large bowl and mix well to a thick batter.
- Pour into tins and bake for about 1 hour until a skewer in centre comes out clean.
- Cool a little in tins before turning out.
- Store in fridge - use within 3 weeks.
- Also freezes well.
Elaine Smith