Courgette and walnut loaf cake

    (8578)
    1 hour 40 min

    A moist and delicious courgette loaf cake flavoured with walnuts and cinnamon. This recipe makes two loaves but they are easy to bake and freeze.


    2 people made this

    Ingredients
    Serves: 24 

    • 375g plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 tablespoon ground cinnamon
    • 3 eggs
    • 240ml vegetable oil
    • 450g caster sugar
    • 3 teaspoons vanilla extract
    • 225g grated courgette
    • 120g chopped walnuts

    Method
    Prep:20min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr40min 

    1. Grease and flour two small loaf tins. Preheat oven to 160 C / Gas 3.
    2. Sift flour, salt, baking powder, bicarbonate of soda and cinnamon together in a bowl.
    3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sieved ingredients to the egg mixture and beat well. Stir in grated courgette and nuts until well combined. Spoon mixture into prepared tins.
    4. Bake for 40 to 60 minutes, or until skewer inserted in the centre comes out clean. Cool in tin on wire rack for 20 minutes. Remove loves from tin and completely cool.

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    Reviews & ratings
    Average global rating:
    (8578)

    Reviews in English (6586)

    by
    9014

    This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won't be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn't as moist. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year. Super quick and easy to make and my 2 and 5 yr. old inhale this stuff. Don't tell them about the veggies and they won't know it's there!!  -  02 Aug 2007  (Review from Allrecipes US | Canada)

    by
    4674

    Very moist and good. I added a crumb topping as another reviewer suggested and that was fabulous! By trial and error, I discovered that the topping works best when added 15 minutes into the baking time. That way, the topping stays on top rather than sinking down into the batter as the bread bakes. I made 5 mini-loaves and baked a total of 40 minutes. (Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.)  -  21 Sep 2006  (Review from Allrecipes US | Canada)

    by
    2871

    Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium speed and the bread is moist and good  -  02 Sep 2005  (Review from Allrecipes US | Canada)

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