Zucchini Bread

Much and all as I love courgettes there is a limit to how much I can actually eat . We are picking  over 20 a week and there are still the odd ones lurking under the leaves which you only find when they’ve grown to the size of a small child. I’m eating fried courgette every day (sometimes twice ,I do love it)) and its going into casseroles and soups and the freezer is full of ratatouille. I’m keeping some of  the larger ones for the winter to make stuffed marrow and freezing lots of slices. But theres still more .

I remembered that when we were little Mom used to make zucchini bread (sounds so much better than courgette cake , zucchini being courgettes cooler name). This is an excellent  sweet cake/bread which is popular in America . Its very similar to carrot cake , very easy to make and uses up some of your courgette glut.We had a party last week and made 8 dozen small zucchini buns which went down extremely well, even with veg hating kids.

Zucchini Bread

6 eggs

2Cups vegetable oil

4 cups sugar

4 cups grated courgette( leave the skin on )

6 cups flour

4 tsp vanilla

3tsp cinnamon

1 1/2 cup raisins

2 tsp bread soda

2 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp nutmeg

1 1/2 cups chopped nuts

160 degrees

beat togther eggs, oil ,sugar ,vanilla untill thick ,then stir in the grated courgette, then add the remaining ingredients. mix untill well combined. put in baking trays and cook at 160 degrees .

The recipe makes 5 loaf pan size breads or 8 dozen buns,  so if you dont want that many divide the recipe accordingly. However these freeze well and are very tasty so we make the full batch at one time. Cook small buns for approx 12 mins and larger breads for about 1 hour.

You can substitute grated apple for the courgette to make apple bread . I also saw a recipe that added chocolate chips to the mix. Yum!

When the bread is cool slice and serve . I’m a pig so I always put a bit of butter on my slices but its still yummy without.