The courgette is one of those vegetables I often find lurking in the bottom of my fridge. As they’re currently is season this month, as summer draws to a close, I’ve been looking for an imaginative way to use this humble vegetable, instead of slicing and splicing and using them in pasta dishes and soups.
The chief taster however isn’t such a fan so I’ve opted for a sweet recipe to use up the glut of courgettes you might have.Courgette loaf cake is also a great alternative to banana bread and is really light and moist, which is the result of using Scottish rapeseed oil rather than butter. Perfect for breakfast or a mid morning snack. Plus it’s really quick and easy to whisk up.
1/2 cup of Scottish rapeseed oil
1 cup of Xylitol (or caster sugar)
zest of half an un-waxed lemon
1 tsp. of baking powder
1 1/2 cups of plain flour
1 courgette topped and tailed and then grated
1/2 cup of raisins
The Baking Bit…
1. Pre heat the oven to 180c and grease a 2lb loaf tin.
2. In a large bowl add the oil, eggs and the xylitol and using a whisk and some elbow grease fold all the ingredients together.
3. Next sift in the flour and add in the baking powder and mix everything together.
4. Finally fold in the lemon zest, the grated courgette as well as the raisins.
5. Transfer the mixture into the loaf tin and bake for 50 – 60 minutes. Leave to cool before slicing.