It has been a bumper year for courgettes with plenty of sunshine and lots of rain! Even I have managed to grow a number of different varieties on our newly acquired allotment. What’s fabulous about courgettes is that they can be grown all year round but they are at their best right now and all the way through to October. They are extremely versatile from mimicking spaghetti to adding moisture to a cake. Here are two of my favourite sweet recipes using the delicious veg, have a try and please do share with me your thoughts and favourite ways you like to eat them!
Lemon & Courgette Cake
200g Coconut oil or Butter
3 unwaxed lemons
200g unrefined castor sugar or rice malt syrup
2 medium courgettes, coarsely grated – you need roughly 300g of courgette flesh
1 tsp poppy seeds
1 tsp Vanilla essence
150g self raising gluten free flour
50g buckwheat flour – I use Sprouted Buckwheat flour from Rude Health
1 tsp GF Baking powder
Pinch of Himalayan Salt
I have given you two different icings, depending on your dietary requirements, one uses dairy and the other is dairy free.
200g full fat cream cheese
2tbsp Maple Syrup
1 lemon – use zest only
Beat the cream cheese until smooth, add the maple syrup, lemon zest and 1tbsp lemon juice – taste and add more maple syrup if required.
Dairy free Option
Small pot of coconut yoghurt
1 bar of creamed coconut
1 lemon – zest and juice
3 tbsp Maple Syrup
In a pan of warm water soften the creamed coconut in its packet. When it’s runny pour into a bowl and beat with yoghurt, lemon juice and maple syrup – taste and add more lemon/maple if required. It’s quite grainy in texture but tastes delicious!
Heat oven to 180c and line two 20cm cake tins with baking parchment
Zest 2 lemons, then squeeze the juice into a separate bowl
Cream the coconut oil/butter together with the sugar/rice malt syrup until light and fluffy.
Add the eggs, one by one, beating gently to ensure it doesn’t curdle.
Then fold in the flour, baking powder and salt.
Add the vanilla, lemon zest, courgettes, poppy seeds and 1tbsp lemon juice.
Spoon the mix into the 2 tins evenly and bake for 25 mins or until risen, golden and springy in the middle.
Make the icings and when the cakes are cool, sandwich with a good layer of icing in the middle and a thick layer on top.
Sprinkle with Poppy seeds and grated lemon zest.
Chocolate & Courgette Bread
1 cup of coconut oil
2 cups of coconut palm sugar
4 whole eggs
2 tsp vanilla extract
2 tsp GF baking powder
1 tsp bicarbonate of soda
1½ tsp Himalayan salt
3 cups of grated courgettes, if you are using a rather over grown courgette like I did make sure you peel it first otherwise the skin is too hard
2/3 cups of Raw Cacao powder
1½ cups chocolate chips – I use 85% Green & Blacks and chop into small chunks
¼ cup of strongly brewed coffee – make sure it’s cool when you add it!
3 cups of GF plain flour
½ cup Buckwheat flour – I use Rude Health Sprouted Buckwheat
1 cup chopped walnuts
Line x2 9inch loaf tins with baking parchment
Cream the coconut oil and sugar together until light and fluffy
Add the eggs, one at a time beating well between each
Add the vanilla, baking powder, bicarb, sea salt – stir well
Beat in the flour, courgette, cacao powder, coffee, 1 cup chocolate chips and the nuts. Combine well.
Divide equally between the tins and spread into the corners of the tins
Sprinkle each loaf with the remaining chocolate chips.
Leave to rest for 15-20mins while you heat the oven to 175c.
Bake loaves in oven for 45-60 mins or until a toothpick inserted into the centre comes out clean.
Allow to cool completely before removing from the tin.
Slice and enjoy!