A few reasons to bring a courgette into your life

Did you know that a courgette contains NO fat, is high in fibre and water. It also holds lots of vitamins C, K and B6 and minerals, potassium and manganese.

Also a nutrient-dense food, containing antioxidants and anti-inflammatory properties which help slow ageing.

It helps improve your digestion and helps prevent ulcers, IBS and colon cancer.

Move over carrots – courgettes have a great combination of eye healing nutrients that can help fight off eye disease and degeneration.

All parts are edible – the skin, the seeds and those that have a flower.

Therefore it’s a pretty good vegetable to have on your plate if you want to lose weight (but leave my cake out of it).

Did you know??? Courgette is technically a fruit, but it’s most often used like a vegetable.

In conclusion, you now have a few more reasons why you should add a courgette to your weekly shopping list.

A  cake to taste, firstly because it’s packed with courgettes and red berries, lasting for up to a week in an air tight container and it freezes well. The recipe makes two cakes, one to eat now and one to freeze.

Courgette & blueberry loaf
Ingredients

3 eggs, lightly beaten

1 cup vegetable oil

1 tsp vanilla extract

1 pinch salt

2 cups soft brown sugar

3 cups self raising flour

2 heaped cups of courgettes, grated and the water squeezed out of them

1 tsp cinnamon

1 tbsp ground flaxseed (optional)

1 1/2 cups blueberries, frozen or fresh (raspberries, blackberries or mixed berries can also be used)

Method
  • Pre-heat the oven 175C. Line 2 loaf tins with parchment paper.
  • In a large mixing bowl, beat together the eggs, oil, vanilla and sugar. Fold in the grated courgettes, flour, salt, flaxseeds and spices.
  • Gently fold through the berries and split the mixture evenly between the two loaf tins.
  • Bake for 45-50 minutes or until a an inserted knife comes out clean.
  • Cool in the tin for 20 minutes, then turn out onto a wire cake rack.
  • When ready to serve, sprinkle with a little icing sugar.

I love this cake because it transports well in a basket to my secret picnic spot in the forest, it can however be a terrific breakfast or afternoon tea table filler.  I like to serve it with spoonfuls of Greek yoghurt and drizzle with honey, most importantly, I hope you like the simplicity and taste that this cake brings, to share with family and friends.

 

 

 

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