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RECIPE: Wholemeal courgette loaf cake

Ingredients 140g unsalted butter 140g brown sugar 2 medium eggs, beaten 140g wholemeal self-raising flour 1 tsp baking powder 1 large courgette, grated What you'll need Medium baking tin Large mixing bowl Wooden spoon Method Heat oven to 180C/160C fan/gas 4. Melt the butter and pour into a large mixing bowl. Add the remaining butter from the pan to the tin and use to grease thoroughly.

Add the sugar to the butter and mix together, then slowly add the eggs, stirring continuously. Mix in a little flour, then fold in the remaining flour, baking powder and courgette.

Pour into tin.

Bake for about 20 mins until starting to go golden, then remove from oven, cover with foil and replace for a further 10-15 minutes, or until a skewer comes out clean.

Cool in the tin for 30 mins, then remove to a wire rack.

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