Courgette, lime and choc chip loaf cake

IMG_4061This recipe appears in Waitrose Weekend newspaper this week (7- 9th July), part of a great set of four alongside a lovely Hot smoked salmon and asparagus plait, Flat iron chicken with watercress and pea salad and an asparagus and chorizo pasta dish. I’m posting the cake here too as I am so pleased with it. Since coming up with it a few months ago I have cooked it again and again and made a few tweaks in the process so this version is slightly different to the one in print in store. Both are good but I think this is better!

The loaf is light-textured but not dry with a lovely pale green colour from the lime and courgette, which complement each other taste wise. If you haven’t made a courgette cake before, it works rather like grated carrot adding texture and delicate flavour. It keeps well for up to a week and freezes too so I’ve been making two and with my courgettes just starting to produce regularly I’ll be making this cake again and again through the summer

Courgette, lime and choc chip loaf cake

Makes 1 loaf/Prepare 15 minutes/Cook 50 – 60 minutes

250g courgettes, trimmed and coarsely grated
250g plain flour ( I use Pure Kent’s Wheat and Barley flour for its nutty flavour)
2 tsp baking powder
1/2 tsp bicarbonate of soda
125g unsalted butter, softened
125g light muscovado sugar
3 medium eggs, beaten
grated rind and juice of 1 1/2 large limes
100g Cooks Ingredients dark chocolate chips 

1 Preheat the oven to 180C gas mark 4. Wrap the grated courgettes in a clean tea towel and squeeze to remove all the liquid.

2 Sift together the flour, baking powder and bicarbonate of soda. Cream the butter and sugar together in a mixing bowl until really pale and creamy. Beat in the eggs a tablespoon at a time followed by the lime rind. Fold in the sifted flour and grated courgettes, mixing to a soft consistency with the lime juice. Fold in the chocolate chips.

3 Spoon the mixture into a greased and base lined 900g loaf tin and level the surface. Bake for 45 – 50 minutes until well risen and golden and a skewer emerges clean and dry from the centre of the loaf. Turn out onto a wire cooling rack and leave to cool. Serve in slices.

About marygwynn

Food writer, traveller, grower, picker, gatherer, cook...oh and still a busy mum
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