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[Lesley]

As Ali pointed out, the courgette cake recipe is a little lost in another thread so I thought we could have a dedicated thread...............

 

I'll go and collect and copy the recipes over into here........

 

First posted by Cathy, Redhotchick.

Chocolate Courgette Cake

 

Preparation Time: 10 mins

Cooking Time: 45 mins

 

Serves: 6

 

Ingredients

 

120g butter (softened)

125ml sunflower oil

100g caster sugar

200g soft brown sugar

3 eggs, beaten

130ml milk

350g plain flour

2 tsp baking powder

4 tbsp cocoa

450g courgettes, peeled and grated finely

1 tsp vanilla

 

Instructions

 

1. Line a 20 x 35cm baking tray with baking paper and set the oven to 190ºC/350ºF.

 

2. Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.

 

3. Sift the dry ingredients together and fold into the mixture. Stir in grated and peeled courgettes, vanilla and spoon into tin. Bake for 35 -45 minutes.

 

This one from Mrs. Frugal.

Courgette Cake

 

large handful sultanas

2 medium - large courgettes, grated using course side of box grater

2 large eggs

125ml vegetable oil

150g caster sugar

225g self-raising flour

1/2 teaspoon bicarb

1/2 teaspoon baking powder

2 sandwich tins, greased & lined

 

filling - good quality lemon curd with some lime juice to taste

 

icing:

200g tub organic cream cheese

100g icing sugar, sieved

juice of 1 lime

 

Preheat oven to 180 C

Grate courgettes.

Combine eggs, oil and sugar in bowl.

Sieve in flour, bicarb and baking powder and beat until well combined.

Stir in courgette and sultanas.

Pour into tins and bake for 30 minutes until slightly browned and firm to touch.

Once cool, sandwich with lemon curd in middle.

cream cheese icing on top - firm in fridge if preferred.

 

serves 8 people - or 2 people 4 times over )

 

 

Sunshine Supernova posted this link

http://allrecipes.com/Recipe/Chocolate-Zucchini-Cake-III/Detail.aspx

 

....and this is the link to the Seasonal Cakes thread......

viewtopic.php?f=20&t=49065

[Alis girls]

Dont it and its in freezer very moist and bouncy - thanks for recipe girls

[Mrs Frugal]

This one from Mrs. Frugal.

Courgette Cake

 

large handful sultanas ( alternative version - a couple of handfuls of chocolate chips)

2 medium - large courgettes, grated using course side of box grater

2 large eggs

125ml vegetable oil

150g caster sugar

225g self-raising flour (alternative version - 200g self raising flour + 25g cocoa)

1/2 teaspoon bicarb

1/2 teaspoon baking powder

2 sandwich tins, greased & lined

 

filling - good quality lemon curd with some lime juice to taste (alternative version - chocolate buttercream icing or chocolate spread)

 

icing:

200g tub organic cream cheese (alternative version - just use chocolate glace icing)

100g icing sugar, sieved

juice of 1 lime

 

Preheat oven to 180 C

Grate courgettes.

Combine eggs, oil and sugar in bowl.

Sieve in flour, bicarb and baking powder and beat until well combined.

Stir in courgette and sultanas.

Pour into tins and bake for 30 minutes until slightly browned and firm to touch.

Once cool, sandwich with lemon curd in middle.

cream cheese icing on top - firm in fridge if preferred.

 

serves 8 people - or 2 people 4 times over )

 

Just to add that the recipe above can be easily adjusted to make a lovely chocolate chip version by using the alternative ingredients in brackets. Also if the courgettes are very juicy, drain them in a sieve over the sink for a few minutes before adding to the cake mixture.

[Lesley]

I used the main Courgette Cake recipe today and made a Lemon Courgette Cake version......

 

I omitted the sultanas and added a dollop of home-made Lemon Jam (but you could use Lemon Marmalade) to the mix, used the Lemon Jam to sandwich it together and added lemon zest strips to the cream cheese icing.

 

I used yellow courgettes as well.

[chickencam]

Nice idea

 

We have made quite a few batches of chocolate courgette muffins so far and ED had really got them sussed. She uses more like 30g of cocoa powder and loads of dark chocolate cut into largish chunks. She uses about 300g of courgette and this makes them beautifully moist but not fudgy. I was putting in too much courgette last year which made them more like chocolate fudge cake which is nice for a change, but I prefer the muffin version.

 

We made some for my Grandad's 91st birthday party on Friday and he had his with a candle in the top They got rave reviews.

[Lesley]

My Grandson has requested the lemon version for his birthday next week

[chickencam]

The chocolate version is ED's favourite cake ever, she couldn't wait for courgette season.

[JM]

Hi Everyone

 

I was going to make the Chocolate courgette cake yesterday (the one in Lesley's first post), but wanted to double check the depth of the tin size - before I end up with cake all over my oven!

 

The recipe says to use a 20 x 35cm baking tray - how deep should it be? I've got one that size that is about 2cm high - would that be deep enough?

 

Thanks

 

Jill

[Lesley]

I haven't tried that particular recipe - I just collected all the cake recipes in this one place - but I would think you'd be better with a slightly deeper tin.

[chickencam]

How much it rises does depend on how much courgette you add. When we made it last year we used the 2 medium to large amount, which gave a more fudgy result. This year we found the original Nigella recipe which is in her Domestic Godess book which suggests 250g of grated courgette drained briefly in a sieve. We use 300-350g for our muffins and this gives a cake that rises quite a lot but is still lovely and moist. The quantity in the recipe makes 12 very large muffins or 18 smaller ones. I hope that my ramblings have helped a little.

[ubereglu]

Sounds tasty! I may have to try one of the recipes with the large marrow we bought!

[JM]

I got round to making this today - for the amounts listed, I used 2 bread tins. They taste really good, but are a bit 'puddingy' Maybe I should have left them a bit longer, but when I put a skewer in, it came out clean.

 

But - it does taste good!

[Saronne]

Found a really good recipe for Zucchini (courgette) and Nut Muffins in the 'Muffin Bible' (Penguin Books).

The recipe made 18 standard sized muffins. They're really moist and yummy- we've been having them for breakfast with big mugs of coffee. The recipe called for 4 eggs, but I used 6 banty eggs which worked really well.

 

 

3 Cups plain flour

1 tsp baking powder

1 tsp baking soda

1/2 teaspoon salt

1 tsp cinnamon

2 cups sugar

4 eggs, room temperature

1 cup vegetable oil

2 cups grated zucchini (courgette)

1/2 tsp vanilla essence

1 cup chopped walnuts (optional)

1/2 raisins

 

Preheat oven to 180 C. Grease muffin pans or use paper inserts

Sift dry ingredients (except sugar) and set aside

Combine sugar and eggs and beat 2 minutes.

Add oil and beat for 3 minutes

Add zucchini, vanilla, nuts and raisins

Fold in dry ingredients until mixed

Fill muffin pans two-thirds full and bake for 25 minutes

 

Saronne x

[chickencam]

I made a loaf cake to a similar recipe last year. I loved it, but the family prefer the chocolate ones

[Lesley]

Yum! it has cinnamon in it.......shame about the raisins but I'm sure I could substitute them - more walnuts I think.

[WitchHazel]

Following on from the Courgette & PIstachio cake thread, I thought I'd revive this thread as well.

 

Think I might make one of these today to compare/contrast to the C&P cake I made yesterday.

[chickencam]

I will be needing this soon, i went out to check my plant in the front garden last night, because I fancied some fried courgette with my sausages and I found a marrow It had grown since last weekend with the rain and warmth. I haven't looked at the one on the allotment, that was a little behind the one in the garden but.....

 

I found some chocolate courgette cakes in the freezer from last year earlier this week and they were just as lovely as when they were first made

[WitchHazel]

I found some chocolate courgette cakes in the freezer from last year earlier this week and they were just as lovely as when they were first made

 

Good to know these cakes freeze well, thank you.

[stehaggan]

I made frosted courgette and lemon drizzle cake a few times last year it is divine.

 

Here is the link: http://www.bbcgoodfood.com/recipes/749703/frosted-courgette-and-lemon-cake

 

I am thinking of trying it again this year, maybe trying them as cupcakes instead rather than lugging a whole cake to work.

 

I have lots of courgettes already for picking so im sure I will be making this soon too.

 

With our excess courgettes we make sweet courgette relish which is gorgeous, I will dig out the recipe if anyone wants it. I never liked courgettes until i made these two now i eat them quite a bit ( I think we have about 12 plants lol - i didnt think they would all germinate and just left them all in the ground

[chickencam]

I would like the relish recipe please Thank you for the link to the lemon cake of into the kitchen to watch tennis and make cake

[stehaggan]

Hehe.

 

here you go chickencam: It says it keeps for 6 months but we still have a few from last year and they still taste the same If you want it to have more of a kick add more chilli flakes - we have made a few hotter batches!

 

And be careful of the turmeric - you will look like you are in an episode of the simpsons if not careful!

 

Sweet Courgette Relish

 

2lb courgettes - finely chopped

1 large onion - finely chopped

16fl oz cider vinegar

12oz granulated sugar

2 tsp mustard powder

1 tsp turmeric

1-2 tsp chilli flakes

2 tsp cornflour

2 tsp coriander seeds

 

Put courgettes and onions in a preserving pan or heavy based saucepan. Pour over the cider vinegar. Stir to mix.

Add the sugar, mustard powder, turmeric, chilli flakes, cornflour and coriander seeds. Stir over a gentle heat until the sugar has dissolved. Bring to the boil then reduce the heat and cook for around 40 mins to 1 hour until the mixture has thickened. It should be slightly wetter than chutney.

Spoon into hot sterilised jars and seal. Keeps for 6 months.

[chickencam]

Thanks for that , I made the lemon cakes, not sure about them, I may stick to chocolate, I may have made them a bit wet, no one else will touch them, they didn't rise that well, i made them in muffin cases rather than sandwich tins.

[stehaggan]

awww nooooo - ive only tried the large cake yet - not the muffin size ones. I always have good comments

 

I need to try the chocolate ones so I'll give you my opinion on that - maybe next weekend hehe x

[Alis girls]

ES refuses to eat my cakes now he knows there are courgettes in them Everyone at work wolfed them down and were full of praise. teenagers - pah

[Purplemaniacs]

Thanks for this thread, I too have courgettes that are looking like marrows

 

Mustn't complain as last year I only got 1 or 2 all summer

 

I will have a go at some of the recipes.

 

Chrissie