The cupboards were utterly bare of baking – a situation that doesn’t bother me at all. It’s far better for my thighs! However, in deference to the snackers in the household, and their desire for biscuits at all hours, today was baking day. With the girls at preschool, I was without helpers, and thus took the opportunity to sneakily hide some vegetables in the baking.
Actually, this is just a good story – the girls probably wouldn’t care if there were vegetables in their baking. I did, however, have a small laugh to myself when DS13 and his friend asked for seconds. Teenagers, second helping of vegetables. Hehehe. I’m not telling if you’re not!
I was inspired by my friend Middy, I firstly made a delicious Lemon Courgette Loaf – hers was a tea cake, mine is minus the lemon juice and sugar topping. Mostly because I forgot. Recipe and instructions taken from her blog 🙂
200g (7 oz) grated courgette
150g (5 oz) caster sugar
125ml (4 fl oz) vegetable oil
200g (7 oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1. Preheat oven to 160 C. Grease a loaf tin.
2. In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture, adding the juice of half of the lemon and mix just until blended. Pour the batter into the prepared tin.
3. Bake 45 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and glaze with a mixture of lemon juice from the other half lemon and 1/4c sugar, warmed.
This is delicious. Spicy and lemony and delicious. Enough to make someone want to snack on it. Oops!
And if this is good, you really have to try this amazing Courgette and Walnut Brownie. Oh my goodness is it good! We had some for dessert with icecream and homegrown strawberries. I sourced the recipe here, a Daily Mail article.
Chocolate courgette brownie recipe:
- 125ml vegetable oil
- 300g caster sugar
- 2 tsp vanilla extract
- 250g plain flour
- 40g cocoa powder
- 1 ½ tsp bicarbonate of soda
- 1 tsp salt
- 250g grated courgette
- 60g chopped walnuts
Preheat oven to 180C/gas 4. grease and flour a 22x33cm baking tin.
In a large bowl, mix together oil, sugar and vanilla until well blended.
Combine flour, cocoa powder, bicarb and salt; stir into sugar mixture. Fold in courgette and walnuts. Spread evenly in prepared tin.
Bake for 25 to 30 minutes, until brownies spring back when touched gently.
I added half a cup of chocolate buttons, but I think it would be equally good without. I was mildy alarmed at the fact that there was no added liquid in this recipe, but it is perfect as is. The courgette adds the moisture, and in fact you really cannot see them in there at all. Perhaps because I was using a yellow skinned courgette. I’ll investigate with a green one next time and let you know.
I finished off with a batch of Sophie Gray’s Oaty Chocolate Cookies. Delicious!
I wonder how long those baking tins will stay full for?