It’s hardly surprising that the prolific growth of courgettes in the world has spawned creative ideas for cooking them. I was delighted to see in my Treasury of New Zealand Baking book that like carrots there is a place for courgettes in cakes. I was slightly cynical that the rather moist vegetable could muster a decent cake but how wrong I was.
This is definitely on the do again list and with so many courgettes sprouting every day we won’t be running out any day soon. The only disappointment with this cake is that I couldn’t lay my hands on any fresh New Zealand walnuts but instead had to resort to those pre-packed in supermarket the baking aisle. Now that would really have made this a truly kiwi cake.
This cake falls into easy to bake category. Simply a combination of wet and dry ingredients.
It makes up into the consistency of a muffin mix but with a sprinkling of walnuts on the top has plenty of crunch too.
There is no doubt the finished article is hard to resist. Very scoffable is probably my conclusion so beware if you tend to succumb to a moorish tendency.
I’m quite enjoying bringing vegetables from the kitchen garden into my baking. It adds to the feel good factor that afternoon tea brings. You can I am sure still enjoy the delights of this cake even if you don’t grow your own vegetables and would I am convinced it be a winner with even the most hardened vegetable hating person. Big Basset was of course close on hand to gather any scraps since courgettes are fast becoming his favourite snack.
Courgette Walnut Loaf
By Glenda Gourley from Treasury of New Zealand Baking
1/2 cup cooking oil
3/4 cup sugar
2 eggs
1 tsp Vanilla Essence
11/2 cups self raising flour
1 tsp ground cinammon
11/2 cups grated courgette
1/2 cup chopped walnuts
1/4 cup chopped walnuts for topping
- Preheat oven to 180 degrees C. Grease 21 x 10 cm loaf tin
- Beat eggs, oil and vanilla together until thick and creamy. Fold in flour and cinnamon.
- Add the courgette and walnuts then mix lightly.
- Spoon into loaf tine and sprinkle with topping walnuts. Bake for 1 hour or until skewer inserted in centre comes out clean. Cool for 20-30 minutes.
- Eat straight away and keep in an airtight container for 2-3 days. Â If you want to use up your glut of courgettes this cake freezes well too.
Grandad is going to grow courgettes this year so I’ll definitely be trying this recipe later in the year!
courgette = zuchinni or summer squash?
If so, I love them! Yum! I planted a new variety last year called ‘Butterstick’. It was the best ever – so sweet, even when they were large.
I made many, many baked cheese zuchinni puffs. I’m making them today from some that I shredded and then froze.
Mmmm, but maybe I will make your cake too!