Recipe 92: Courgette Loaves

20141005_190508Hello everyone, I am coming to you live from Lanzarote! It’s very hot and sunny, which is very different (so I am told) about the weather back home…we had a nightmare journey here. Flying with BA, you generally expect no troubles with the plane, however, we were sat on the runway waiting for an engineer for over an hour…then we took off, got 1.5hrs into the flight, when we were told we had to turn around and head back to Gatwick. For someone who doesn’t like flying, this was not the words I wanted to hear…

After landing back in the UK again, we then had to wait another 2 hours before we could eventually take off. Expected flight time before = 5.20pm, actual arrival time = midnight + hour travelling time, 1am arrival! ANYWAY, the apartment and pool has since made up for that.IMAG1334

In my last blog post I told you all I had been busy making a 3-tier anniversary cake and 50 cupcakes for my grandparent’s 50th wedding anniversary party…it was incredibly stressful but I was so proud of the result. I’ve put some pictures here to share, it was a lovely night and one I am sure they will treasure.




On 27th September we had our first bake club meet-up since the summer at The Half Moon in Putney, it was so lovely to see what everyone had made for our Great British Picnic theme, eat, chat and have a look around the vintage fair. If you fancy joining us next month, click here for more details!IMAG0078

The recipe below is one I was sceptical about, each and every time I flicked through the book, I was unsure about using courgette in a cake – and when I mentioned it to someone else about it, I was met with, “are you sure…that doesn’t sound too good…” But actually, it tastes exactly like carrot cake – incredibly delicious!

This recipe makes 2 x 2lb loaf cakes, of which Mary suggests freezing one and devouring the other – if you don’t fancy making two, you can always logically half the recipe, easy. Again, as I have said in the past, buy loaf liners! Not only will you be saving yourself the job of greasing and lining the tin, you can leave it in there – adding a decorative touch. Really, this is a nice quick cake to make as it requires little effort and no decoration. Enjoy!IMG_20140505_213822


  • 3 large eggs
  • 250ml sunflower oil
  • 350g caster sugar
  • 350g courgettes (or marrow) grated
  • 165g plain flour
  • 165g buckwheat flour (if you don’t have it, replace with wholemeal flour or more plain flour instead)
  • 1 tsp baking powder
  • 2 tsps bicarbonate of soda
  • 1 tbsp ground cinnamon
  • 175g raisins
  • 150g chopped walnuts


  1. Preheat the oven to 180C/fan 160C/gas mark 4. Grease and line 2 x 2lb loaf tins (or line using a loaf liner, much quicker!).
  2. Add all the ingredients into a large bowl and mix well to make a thick batter, then pour into the prepared tins.
  3. Bake in the oven for approx. 1 hour until a skewer inserted into the centre comes out clean and are firm. Leave to cool in the tin for 10 mins, then turn out, and finish cooling on a wire rack. Store in the fridge and use within 3 weeks.IMAG0077

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