If you grow your own vegetables the one crop that you can always rely on for an abundant harvest is the trusty courgette.
I am always looking for different ways to preserve them to enjoy later in the year and this is one of those recipes.
The cake is nice and moist and will keep for a couple of days if you can resist eating it all in one go but it also freezes well making it a perfect recipe for using up your courgette glut.
COURGETTE AND WALNUT LOAF
Makes 1 x 900g cake
340 g plain flour
340 g soft brown sugar
1½ tablespoon baking powder
1 teaspoon salt
100 g chopped walnuts
4 eggs, lightly beaten
150 ml vegetable oil
350 g courgettes, grated
2 teaspoons lemon rind, grated
Preheat the oven to 180C/Gas 4.
Grate the courgettes into a bowl and set aside.
Grease and line a 900g loaf tin with baking parchment.
Sift all the dry ingredients into a large bowl and stir in walnuts.
Squeeze as much moisture as possible from the courgettes then mix with the eggs with the oil and lemon rind. Add the courgette mixture to the dry ingredients and stir gently until well mixed.
Pour into the loaf tin and bake in the center of the oven for 1 hour. Check if the cake is cooked by inserting a skewer into the center.
If more cooking time is needed reduce heat to 150C/Gas 2 and continue to cook for a further 15-20 minutes or until the skewer comes out clean.
Leave in the tin for 10 mins before turning out on to a rack. Leave to cool completely before serving.