Thursday, 5 September 2013


Today I tried a new recipe – Lemon Zucchini Bread/Cake. The result has yet to be tried as we’re on our second “fast” day of the week! Smile 

But they’re looking already very nice/yummie!

2013-09-05 18.09.26

The recipe I used is from, just added a bit lemon juice for a more lemony flavour, and I used more courgette/zucchini. Did peel them, but a friend of mine said I don’t need to do that. Hummm… next time! Winking smile (doubled up the recipe for 2 loaf tins)


Serves : 12
  • 200g (7 oz) grated courgette
  • 150g (5 oz) caster sugar
  • 1 egg
  • 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
  • 2 teaspoons lemon zest


Prep:15min  ›  Cook:45min  ›  Ready in:1hr
  1. Preheat oven to 160 C / Gas mark 3. 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 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 cool about 10 minutes before turning out onto a wire rack to cool completely.

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