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.
Might have to try that!
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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……………..
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Oh go on… but your tip is v right. Get that moisture out
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I like carrot cake, with cream cheese frosting. haven’t made one of those for a while either! more into cheesecake these days if I’m honest.
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I like them all… no doubt my eventual downfall will be cake related
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Ha! Likewise Geoff!
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This sound amazing. We’re not growing courgettes (although we are growing their cousins, butternut squash) but I really must try this.
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It’s v good.
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The proof of the pudding and all that 🙂 It does look rather good.
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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.
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Really, with the banana and chocolate it’s just a moistener rather than adding flavour…
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The trouble is, once I know something unusual is in it, I always think I can taste it.
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Ha. I almost made a wholly inappropriate comment that would have me cancelled…
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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!
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I’ll find a recipe!!
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It’s amazing – a vegetable that tastes like dessert. Served warm with ice cream. Yum
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It’s fab. Tried it tonight!! Thanks!!
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Isn’t it good?! A wonderful way to eat your vegetables and deal with those monster courgettes at the same time! I’m just tickled that you tried it. Yay.
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Ah ha, it’s what we call a crumble. I’ll give it a go and see!
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Yes, probably. Sounds right.
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Looks splendid! I’ve had something similar, although without the chocolate. Good that way, too.
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It’s v delicious…
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The cake looks great Geoff, No wonder #1 saved you from it.
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He’s so caring…
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A perfect way to get your veggie count up and have chocolate all at the same time. Life is good and now in balance.
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Yep, I’ve always seen chocolate as part of my five a day…
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It’s been too foggy for our veggies. So far only one garlic and one green onion ; (
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Oh what a bummer.. is this Covid weather?
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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.
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I’m keeping going with the recipes as there are so many. A very flexible veg!
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That does look good 💜
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Twas excellent. I’ve just made a courgette lemon and cinamon crumble. Delicious
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Do you use the flowers from the courgette they are beautiful cooked in a tempura batter absolutely lovely ❤️
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We have stuffed them but right now we have more fruits without the flowers too!!
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Lol, I am well impressed 💜
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A warning for Dog
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Most impressive. I doubt whether you are expected to taste the courgette.
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No you’re right it’s more for the moisture
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Is courgette the Brit version of zucchini? If so, I also made a zucchini bread yesterday!
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Yep. Another example of our languages differing
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🤪
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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.
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I’ve just made a courgette crumble- i think you guys call it a crisp – as a dessert. Delicious
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I like that idea–I mean, we use rhubarb, which is not sweet for crisps (or crumbles), why not a veg!?
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Rhubarb crumble is one of the joys of may and june here when its peak rhubarb. So many choices
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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.
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I’m now waiting on our tomato glut to make a spicy chutney!
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Please do share the recipe when you make it.
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Will do!!
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