If you have courgettes coming out of your ears…..

Courgettes 1

….then do I have a cake for you! I’ve already said how I find harvesting the first courgette from my vege garden one of the most exciting things ever and this year I am determined not to ruin it by getting Bogged Down with a surplus of these little green delights. I’m making a new category about Making The Most of Courgettes! It’ll hopefully be a one stop shop, an answer to the Mayday call of vege gardeners all over the world when their courgettes start to Run Their Lives. So, here is Courgette Recipe #1 which I stumbled upon in a really fabulous recipe book from the Library called A Good Harvest – Recipes from the gardens of Rural Women New Zealand.

Recipe Book

It’s full to bursting with great tried and tested recipes that have been handed down the generations. These are little gems – if they’ve stood the test of time then they must be good. ย Everything from Nana’s Cucumber Pickle to Mrs Duckworth’s Tree Tomato Chutney, Jolly Fruit to Silverbeet ChowChow; it’s all in here. But the one for this post is called Zucchini (Courgette) Loaves and it is very wholesome, toothsome and “I want some more-some”. I took one of the loaves round to a Real Life Rural Woman friend of mine and after scoffing a few slices she wanted the recipe! So here it is Mrs Egg (and pass it on to your friends who dropped in for tea and enjoyed a slice and asked for the recipe too!!)

Zucchini Loaves by Margaret Pittaway, National Councillor, Southland and Otago

3 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon salt
3 beaten eggs
1 teaspoon vanilla essence
1 cup oil (I used sunflower)
1 cup of chopped dates
1 cup chopped walnuts (I used pumpkin seeds instead)
2 cups grated zucchini
2 cups sugar

Preheat oven to 160-170c.
Sift dry ingredients into a bowl and then mix all ingredients together. Divide mixture between two lined loaf tins and bake for 1 – 1 1/2 hours or until a skewer inserted into the cake comes out clean.

This makes a very sticky, claggy mixture a bit like wallpaper paste (!) for want of a better description so don’t be put off!


Here they are before being baked.ย I always check my cakes before the suggested cooking time because my oven is a bit of a fiery monster. I also always cover my baking with a sheet of baking paper (this can be re-used indefinitely for other baking).

Cake and Tea

Ah….lovely. Who’d have thought a little green vegetable could be magic-ed into a tasty cake!


You could always use raisins, currants, sultanas and other nuts. I forgot to mention I put a tablespoon of chia seeds in the mix too. Happy Baking and God Bless the courgette!

courgette flower


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