A not-too-sweet loaf cake, made beautifully moist with grated courgette and studded with juicy raisins. There's not too much sugar per slice compared to a lot of cakes and yes, I offered Nino a little nibble. He loved it.
Ingredients
butter, for greasing
125ml vegetable oil
2 large eggs
85g soft light brown muscovado sugar
3 large courgettes, coarsely grated
1 tsp vanilla extract
300g plain white flour, sifted
½ baking powder
½ tsp bicarbonate of soda
pinch ground cinnamon
150g raisins
Instructions
Preheat the oven to 180 C/160 C fan. Grease a 1 kg loaf tin with butter and line with baking parchment.
In a large bowl, whisk together the oil, eggs and sugar until well combined. Stir in the courgettes and vanilla extract. Sift over the flour, baking powder, bicarbonate of soda and cinnamon and stir to combine. Fold in the raisins.
Scrape the mixture into the prepared loaf tin and bake for 55 - 60 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool completely in the tin then remove and serve in thick slices.
Delicious as it is, or slathered in butter. Will keep in an airtight container for several days and tastes even better the day after making.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/03/31/courgette-raisin-loaf-cake/