The first time I made this courgette loaf cake, I happened to be at home working my way through a particularly nasty piece of project planning and budget forecasting. All those spreadsheets evidently made me hungry because about two hours in, at around 10am, I found myself sticking my head in the fridge hoping for some inspiration or at the very least, something to nibble on. I spotted a lonely courgette in the veg bin, half packet of feta, half a chorizo ring, and thought I definitely had the makings of something delicious there. So I turned to trusty google for ‘savoury courgette cake’ recipes… and came up with… not much that didn’t require a trip to the Sainsbury’s Local and could be done in a matter of minutes in between emails and spreadsheets.
So I changed tact and went in search of a generic savoury or cheese loaf/bread recipe, with the plan to just add my fridge forage treasures to it and hope for the best. Which leads us to where we are now. I have made this courgette loaf cake several times now with various tweaks; some worked wonders, one really tanked, but I think I’ve finally got the right balance. As long as you use self-raising flour, and make an effort to draw out the excess water from the courgettes, this recipe should serve you well as a base to which you can add your own twists. A lightly toasted slice with a slather of butter makes for a hearty breakfast, or add a bit of bacon, sliced tomatoes and a fried egg for a quick and filling lunch. Or just do what a certain someone does and nibble on a bit with a dollop of pickle when you need a snack throughout the day…
