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Courgette Loaves
Expect this cake to have a sugary top, which is quite normal. This recipe makes two loaves – freeze one and store the other in the fridge. Serve sliced and buttered, or spread with low-fat soft cheese.

2 loaves

Cake tins needed: 2 x 900g (2lb) loaf tins
3 large eggs
250ml (9½fl oz) sunflower oil
350g (12oz) caster sugar
350g (12oz) courgettes (or small marrow), grated
165g (5½oz) plain flour
165g (5½oz) buckwheat flour
1 level tsp baking powder
2 level tsp bicarbonate of soda
1 level tbsp ground cinnamon
175g (6oz) raisins
150g (5oz) chopped walnuts
Step One
Preheat the oven to 180°C/Fan 160°C/gas 4. Grease the tin then line the bases with non-stick baking parchment.
Step Two
Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins.
Step Three
Bake for about 1 hour or until the loaves are firm and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes then turn out,peel off the parchment and finish cooling on a wire rack. Store in the fridge and use within 3 weeks.

what a great way to get those veggies into the kids:)& also use that glut of courgettes up that I always seem to have

wendy @kikicomp
Added on February 4th, 2011

I can’t wait to try this out, it sounds like the perfect way to use up the courgettes I have in the fridge!

Victoria Savill
Added on February 4th, 2011

Mary Berry is wonderful, I’ve enjoyed her books and TV appearances for many years. This recipe looks delicious, I like the idea of using courgette in a sweet recipe to add moistness and nutiness. Yum!!

Susie Jones
Added on February 4th, 2011

Love Mary Berry’s cakes recipes! Look forward to trying this out, new year got to eat more vegetables!

Added on January 17th, 2011

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