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…
Savoury Courgette Loaf Cake (adapted from Delicious)
- 275g self-raising flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 50g cheddar, grated or 100g feta, cubed
- 1 medium courgette, grated
- 225ml milk
- 1 egg, beaten into milk
Ideas for optional ingredients – I throw in a combination of whatever I have lurking in the fridge/pantry
- 1 teaspoon dijon mustard
- 1/2 chorizo ring, chopped or 2-3 rashers of bacon, cooked and chopped
- 1/2 carrot, grated
- 1-2 spring onions
- 1/4 cup of frozen corn
- 1 teaspoon chilli flakes or paprika
- A few sprigs of parsley or coriander, chopped
Preheat your oven to 180c and line a 10cm x 22cm loaf tin.
Grate the courgette then put into a bowl with a liberal sprinkling of salt – this will help draw out the water and stop the loaf mixture from being too wet. Set aside for 5-10mins while you prepare the other ingredients.
In a large bowl combine the self-raising flour, baking powder and salt.
Make a well in the middle of the dry ingredients then add the cheddar or feta, and whatever other optional ingredients you are including.
Squeeze the excess water from the grated courgette then add to the rest of the mixture.
Pour in the milk and egg, then stir until all just combined – it should be a soft dropping consistency.
Pour mixture into the tin, then pop it into the oven to bake for 30-40mins, or until well risen and golden brown. I would definitely suggest putting a skewer in to test that it comes out dry and clean – as this is quite a wet, thick mix, it might need a bit longer in your oven.
Leave to cool then store in an airtight container – it should keep for about 4-5 days, but it might not last that long!
Pin It For Later?