Classic Courgette Loaf with Orange
Add a hint of sweetness with dark chocolate chips for a naughty touch.
- ½ cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 2 tsp finely grated orange zest
- 1 tsp vanilla extract
- 1 ½ cup plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 1 ½ cups loosely packed, coarsely grated courgette
- ½ cup milk or dark chocolate chips
Serves: 12-16 slices
Preheat the oven to 350°F. Grease a 9-x-5-inch and line the pan with parchment paper so that it comes up the sides.
Whisk the oil, eggs, sugar, zest and vanilla together in a large bowl.
In a separate bowl, sift the flour, baking powder, baking soda and salt. Stir in the courgette to coat it with the flour and add this to the wet mixture, stirring until blended. Stir in the chocolate chips (if using) and scrape the batter into the prepared pan.
Bake the loaf for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in the pan until turning out to slice.
The loaf will keep, well wrapped, for up to 3 days, and can be frozen for up to 3 months.