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Courgette Loaf

2014-12-19

Recipe Info

  • Yield : 2 batches
  • Prep Time : 20m
  • Cook Time : 1:15 h
  • Ready In : 1:50 h

Ingredients

  • 225g flour
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 3 eggs
  • 300g sugar
  • 315ml corn oil
  • 1 tsp vanilla essence
  • 225g courgettes,grated

Method

Step 1

Preheat a 180°C oven. Grease 2 5½×4½ in (13×11cm) tins or 1 9×5 in (23×13cm) tin.

Step 2

Stir the flour, bicarbonate of soda, baking powder and salt in a mixing bowl. Add the cinnamon and nutmeg, and stir to blend.

Step 3

With an electric mixer, beat the eggs and sugar together until thick and pale. With a wooden spoon, stir in the oil, vanilla and courgettes.

Step 4

Add the flour mixture and stir until just combined. Do not over mix the batter.

Step 5

Pour the batter into the prepared tin. Bake in the middle of the oven until a skewer inserted in the centre comes out clean, about 1 hour for 2 smaller tins or 11/4 hours for a larger tin.

Step 6

Let cool in the tins on a wire rack for 15 minutes, then unmould onto the wire rack to cool completely.

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