Last week the courgettes were destined for savoury fare in my courgette and chilli cornbread. This week’s courgette production shows no let up, so I’ve been experimenting with sweet uses of courgettes. First I tried a courgette chocolate cake using a recipe from the Delemere Farm Goat’s Milk carton. It was meant to be avocado and chocolate, but ended up with grated courgettes in too (as with so many things in our house…) It tasted good, but I need to work on the moisture levels as it was a little dry – probably due to my substitution of gluten-free flour for ordinary flour.
So then I embarked on an old favourite – tea bread, but substituting some of the dried fruits for grated courgette. This worked a treat – the loaf was moist with no distinct taste of courgette – just a general fruity deliciousness.
Courgette Tea Bread
300g mixed dried fruit
150g grated courgette
200ml cold tea
250g gluten free self-raising flour (or could use ordinary wholemeal self-raising flour)
170g soft brown sugar
30g melted butter
Soak the dried fruit and grated courgette in the tea for several hours or overnight. Add the flour, sugar, butter and egg to the soaked mixture and combine thoroughly.
Line a long loaf tin with greaseproof paper and pour cake mixture into the tin. Bake at 170ºc for 1-1.5 hours until the tea bread is firm to the touch.
Enjoy with a cup of tea, preferably in the sunshine.