Courgettes are lovely to bake with. They add moisture and natural sweetness to cakes allowing you to use less sugar and less fat, so whilst they are not exactly a health food, you can console yourself that they could be worse!
Don’t worry about the flavour, your cakes will not taste of courgette any more than carrot cake tastes excessively of carrot.
Courgettes, especially larger specimens, hold a lot of water which can adversely affect the bake so I prefer to grate them into a clean tea towel and then wring out some of the excess moisture before weighing them. Don’t go overboard with this – you are, after all, using the courgette in order to add moisture – but a very watery mix is unappetising and won’t rise properly.
The recipe calls for groundnut oil because this is my oil of choice for baking as it has a very mild and unobtrusive flavour but any vegetable oil will do.
If muffins are not your thing you can pour the mixture into a loaf tin and bake it as one larger cake
7 oz / 200g Grated Courgette (see note above)
5 oz / 150g Golden Caster Sugar
4 fluid oz / 125 ml Groundnut Oil
7 oz / 200g Self Raising flour
Grated Zest of 1 Lemon
1 tsp Cinnamon
½ tsp Baking Powder
½ tsp salt
Pre-heat Oven to 170°C / 325 °F / Gas Mark 3
Sift flour, salt and baking powder into a bowl and add lemon zest and cinnamon.
In a separate bowl beat together eggs, oil and sugar and then stir in the grated courgette. Mix well.
Stir the flour mixture into the courgette mix until just blended.
Spoon the batter into muffin cases and bake for 20 – 25 minutes or
Pour into a greased and lined loaf tin and bake for 45 minutes.
Remove from the oven and cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.
Look here for more courgette recipes.
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