Have I mentioned that I have a glut of courgettes? I never go the allotment and pick just one courgette, last week I picked 27 over the week, which is excessive. Lesson learned for next year, we’ll limit ourselves to just the two plants! However, this year I’ve been trying to find ways to cope with the excess.
When I first started sharing pictures of my abundance of courgettes, lots of American friends told me to get on making zucchini bread. So I did. All three of the recipes below freeze really well and I’m going to try freezing the grated courgette, in 2 cup measures for cake emergencies when I don’t have a glut!
I started with this recipe. Replacing walnuts with raisins and reducing the sugar to 2 cups. It’s also worth noting that American and UK cups are slightly different sizes but I just use UK cups and it’s never been a problem.
Then someone else pointed me to this recipe for Lemon Zucchini Bread. This one is the lightest of the three (and my mother’s favourite!). I used sunflower oil instead of olive oil as my olive oil is quite flavoured and I felt it would interfere with the lemon flavour. I’ve not frozen this with the glaze on but added it after I’ve defrosted, which is still good but not as good as putting it on when the cakes are still a bit warm.
And finally, I got a request for a chocolate version so I adapted the first recipe a bit and this one surprised me most. It’s light and chocolately but not overwhelmingly rich. The guys at work liked this one best!
3/4 cup cocoa
2 and 1/4 cup plain flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 heaped teaspoon cinnamon
1 cup sunflower oil
2 cups sugar
3 teaspoons vanilla extract
2 cups grated courgette
1/2 cup chocolate chips
1/2 cup peanut butter chips
- Heat over to 165C and line two loaf tins
- Sift cocoa, flour, salt, bicarb, baking powder and cinnamon into a bowl
- In another bowl, beat the eggs, oil, sugar and vanilla extract together.
- Add the chocolate chips, peanut butter chips and courgettes to the egg mixture and combine, then add the flour to it.
- Once it’s all combined, scoop into the loaf tins and bake for 50 to 60 minutes until an inserted skewer comes out clean.
- Allow to cool and then eat!