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Courgette Loaf Cake

Not exactly a bread and not exactly a cake, this hearty little loaf is definitely worth a go!  We like the fact that it is not overly sweet and that the overriding flavor is that of the zucchini with an undertone of cinnamon. We think it’s a delight for tea, and even better toasted and spread with a little softened butter for breakfast. Although this loaf is a bit confused as to how it should be categorized, we think it is just dandy in its present ambiguous state!

Courgette Loaf Cake

2 large eggs
4 fl. oz.vegetable oil
3 oz. brown sugar (½ cup lightly spooned)
12 oz. coarsely grated zucchini (2½ cups, packed)
1 tsp. vanilla extract
11 oz. all-purpose flour (2½ cups)
2 tsp. cinnamon
¼ tsp. ground nutmeg
½ tsp. baking powder
½ tsp. baking soda
generous pinch salt
5 oz. sultanas (golden raisins) or raisins (1 cup)
3 oz. chopped walnuts (½ cup)

Preheat the oven to 350°F. Butter and line a 9×5-inch loaf tin with parchment paper.

In a large bowl, whisk the eggs, oil, and sugar. Add the zucchini and vanilla.

In another bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture. Stir in the raisins and walnuts and pour into the tin. Smooth the top and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. Leave to cool on a rack to cool, then slice and serve. May be frozen for up to a month.

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