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
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)
- 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.