Courgette Loaf Cake Recipes
COURGETTE LOAF CAKE
Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
- In another bowl, combine the remaining ingredients with a pinch of salt.
- Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
ZUCCHINI-PINEAPPLE LOAF CAKE
I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 2 loaf cakes
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (second lowest rack).
- Grease two 9 x 5-inch loaf pans, or mini loaf pans.
- In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
- Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
- Add the chopped nut and raisins; stir to combine.
- Divide the batter evenly between two greased and floured 9x5 loaf pans.
- Bake for 1 hour or until cake tests done.
- Cool in pans for 10 minutes before removing.
- Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
- Bake at 350 degrees for 24-30 minutes.
Nutrition Facts : Calories 3323.6, Fat 154.5, SaturatedFat 21.9, Cholesterol 279, Sodium 3104.7, Carbohydrate 457.5, Fiber 18.5, Sugar 279.7, Protein 45.5
APPLE ZUCCHINI LOAF CAKE
The best zucchini loaf cake recipe combining delicious apples and chopped pecans. Made in our Apple Baskets Loaf Pan. Enjoy a slice for breakfast or dessert!
Time 1h5m
Yield 8 - 10 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Prepare Apple Basket Loaf Pan with baking spray containing flour or shortening and flour. Using a mixer with a paddle attachment, cream butter and sugar together until light and fluffy. Add eggs one at a time and blend thoroughly after each addition. Squeeze excess moisture from zucchini and apples and add to batter. In a medium bowl, combine flour, salt, baking powder, and cinnamon. Slowly add flour mixture to batter and mix thoroughly. Slowly add milk and fold in chopped pecans. Pour into prepared pan, filling only 3/4 full. Tap gently on countertop to remove air bubbles. Bake 55-60 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 8-10 minutes before inverting onto a cooling rack.
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4.5/5 (72)Total Time 1 hrCategory DessertCalories 440 per serving
- Stir in the nuts (if using), lime zest, self raising flour, bicarbonate of soda and cinnamon. Stir until totally combined.
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- Coarsely grate the courgettes without peeling them, place in a colander over a bowl and toss with 1 tsp of salt. Leave for 30 minutes.
- Place the flours, Parmesan, zest and oil in a large bowl (use the standing mixer if you have one). Squeeze as much moisture from the courgettes as you can and add them to the bowl. Dissolve the yeast in the water and pour it in.
- Mix at high speed for at least 10 minutes until the cough comes together and starts to clear the sides of the bowl. Cover the bowl with cling film and leave in a warm place for 1 ½ hour to double in volume.
A HEALTHY LEMON COURGETTE CAKE FROM THE NATIONAL …
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Servings 8Category Cakes And Bakes
- Mix together courgette, sugar, egg, lemon and oil in a bowl. In another bowl mix together all the dry ingredients - flour, salt, bicarbonate of soda, baking powder and cinnamon. Combine the two mixtures until just blended.
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From bhg.com
5/5 (8)Calories 435 per servingTotal Time 1 hr 15 mins
- Place a rack in the center of the oven and preheat oven to 350°F. Grease and flour a 8x4x2-inch loaf pan; set aside.
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4.5/5 (51)Total Time 1 hrCategory CakeCalories 505 per serving
- Add the sugar, eggs and oil to a large mixing bowl and beat until fully incorporated. Slowly add the flour, bicarbonate of soda and baking powder and beat until you can no longer see white streaks of flour.
- Add the lime zest and grated courgette and fold into the mixture by hand until it's evenly mixed together.
- Pour the mixture into the prepared loaf tin. Bake in the centre of the preheated oven for 50 minutes or until a skewer inserted into the centre of the cake comes out clean. You can add foil to the top of the cake in the last 10 minutes of baking time if it's looking too brown.
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5/5 (12)Total Time 1 hr 40 minsCategory DessertCalories 310 per serving
- In a large mixing bowl, stir together the self raising flour, wholemeal flour, baking powder, bicarbonate of soda, cocoa powder and coconut sugar until well combined
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- Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
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