A Courgette Went Into A Kitchen #growyourown #cake

Some years ago, the summer vegetable period produced a glut or courgettes which with the mountain of tomatoes led to what the children dubbed, in a tone of voice that might have better announced a zombie apocalypse, The Year Of The Ratatouille.

We cut back on courgettes after that, but now they have grown to physical adulthood (the jury is out on personality and intellect) they, and their partners have encouraged us to seek peak courgette.

We’ve had monsters…

We’ve had custard marrows…

We’ve had yellow…

And we’ve had tigers…

And still they come.

Today, I decided it was time to combine my excess courgette harvest with my default culinary escape – I made a cake..

So I give you the courgette, banana and chocolate loaf.

It was super. Let’s be Frank, because Frank is a perfectly pleasant alter ego, and say you do not taste the courgette. At all. Even a smidge. But it does make for a delightfully light moist (I really do get the squeaky heebeejeebees with that word, but it does describe the end product) cake.

This is what you need and the how to stuff…

This is what is left after No. 1 son persuaded me to go on a bike ride with him and then found out what I’d baked earlier. He does like to save us from ourselves, that boy.

About TanGental

My name is Geoff Le Pard. Once I was a lawyer; now I am a writer. I've published several books: a four book series following Harry Spittle as he grows from hapless student to hapless partner in a London law firm; four others in different genres; a book of poetry; four anthologies of short fiction; and a memoir of my mother. I have several more in the pipeline. I have been blogging regularly since 2014, on topic as diverse as: poetry based on famous poems; memories from my life; my garden; my dog; a whole variety of short fiction; my attempts at baking and food; travel and the consequent disasters; theatre, film and book reviews; and the occasional thought piece. Mostly it is whatever takes my fancy. I avoid politics, mostly, and religion, always. I don't mean to upset anyone but if I do, well, sorry and I suggest you go elsewhere. These are my thoughts and no one else is to blame. If you want to nab anything I post, please acknowledge where it came from.
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49 Responses to A Courgette Went Into A Kitchen #growyourown #cake

  1. Ritu says:

    Might have to try that!

    Liked by 2 people

  2. Courgette cake is rather nice! and yours looks decidedly yummy!! The secret is to remember to get as much moisture out of the courgettes as possible before adding it to the mix. I haven’t made one for years, but we don’t really like them and as I don’t bake cake very often now……………..

    Liked by 3 people

  3. V.M.Sang says:

    This sound amazing. We’re not growing courgettes (although we are growing their cousins, butternut squash) but I really must try this.

    Liked by 2 people

  4. Mary Smith says:

    The proof of the pudding and all that 🙂 It does look rather good.

    Liked by 2 people

  5. I can always taste the carrots in carrot cake, so I’m not too sure. However, I do like courgettes on lightly, toaster, sourdough. Add a knob of butter and a good helping of ground pepper, and it makes a perfect lunchtime treat.

    Liked by 2 people

  6. We have those beasts in the garden too, Geoff, and just as large. Your cake looks fabulous and I’ll bet it was delicious. I’ve been making apple crisp lately but instead of apples, I use the giant courgettes – 2 lbs for one batch. And it tastes great. If your feeling adventurous….
    Enjoy your August!

    Liked by 2 people

  7. Looks splendid! I’ve had something similar, although without the chocolate. Good that way, too.

    Liked by 2 people

  8. The cake looks great Geoff, No wonder #1 saved you from it.

    Liked by 2 people

  9. Suzanne says:

    A perfect way to get your veggie count up and have chocolate all at the same time. Life is good and now in balance.

    Liked by 1 person

  10. JT Twissel says:

    It’s been too foggy for our veggies. So far only one garlic and one green onion ; (

    Liked by 1 person

  11. arlingwoman says:

    I am a big fan of zucchini bread as we call it here. It is yummy and there are so many varieties of recipe. Never seen one like yours before. Your stripy courgettes are a variety I am growing too and will grow again. My seed packet calls them Cocozelle. I’ve done a second planting of them (the really big plant is in the garden dedicated to donation) and hope to have enough to shred and freeze for winter zucchini bread. So glad you you have enough of that cake left for breakfast.

    Liked by 1 person

  12. willowdot21 says:

    That does look good 💜

    Liked by 1 person

  13. Most impressive. I doubt whether you are expected to taste the courgette.


  14. Pam Lazos says:

    Is courgette the Brit version of zucchini? If so, I also made a zucchini bread yesterday!

    Liked by 1 person

  15. Looks great. I’m not a banana person, but I do have a nice zucchini bread recipe with orange and lemon zest and enough sugar that I should call it cake. My mom was big on ratatouille and zucchini frittatas–ALL SUMMER LONG. Luckily for me, my family will have none of that, so I’m safe.

    Liked by 1 person

  16. Elizabeth says:

    When we lived far out in the country a running prank was to leave huge overgrown zucchini on one another’s porches or mailboxes. I don’t think there is enough zucchini bread in the world to use up how prolific those plants can be.

    Liked by 1 person

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