There is always time to stop and smell the flowers, and ponder ever pressing points.
Such as why exactly did I grow so many courgette plants this year?
This is today’s crop of courgettes. I’m trying to pick them so that the plants produce lots of little ones rather than concentrating on these bruisers. I’ve started putting some in the freezer in the form of these….
….Chocolate and courgette cakes. I made four loafs and twelve little cakes. We cut into this one straight from the oven. It crumpled slightly, but was so moist and tasty. I used up half a giant courgette. Even the less-than-enthusiastic members of the family gave it the thumbs up. Yeh! I’m going to make a few more batches for the freezer.
Recipe, in case you too have a glut…
250g (8oz) butter at room temperature
600g (21oz) golden caster sugar
250ml (1 cup) light veg oil
250ml (1 cup) of milk
700g (24oz) plain flour (all purpose flour)
4 tsp baking powder
8 tbsp cocoa powder
3 tsp vanilla essence
900g (32 oz) skinned and finely grated courgettes
- Line and grease 4 loaf tins and a 12-muffin tray
- Mix the butter, sugar and oil until it is smooth and fluffy
- While mixing, add one egg at a time, allowing the egg to thoroughly mix before adding another
- Mix in the milk.
- Fold in the flour, baking powder and cocoa powder, until thoroughly mixed.
- Pour in the vanilla and courgettes and mix.
- Share the mixture out between the tins and tray.
- Bake at 350 F (190 c) for about 40 mins until firm. Insert a clean knife into the cake. If the knife comes out clean then the cake is ready. (If it is coated in courgette then, wipe the knife and try a different part of the cake. The courgette will stay moist even when the cake is done.)
- Optional : mix small amount of icing sugar, cocoa powder and water, and drizzled it on top while the cakes are hot
- Cool and enjoy.
So, while I baked, the children painted and ran barefoot through the garden. Can you imagine?!
Wishing you all a happy, colourful weekend.