….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.
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. 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. 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).
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!