A combination of flu and half term delayed the GreatBigVegChallenge. But we are all better
and back with avengeance. And to celebrate this we baked courgette and chocolate cake. Not surprisingly Freddie was very keen on this vegetable recipe. He spent the day at a football skills course in the local park. When I picked him up he was as happy as the proverbial pig in mud. Given his affinity to wet earth it seems even stranger that he doesn't have a closer attachment to vegetables. .. We are still waiting for more of your courgette/zucchini recipes.
Here's a recipe for zucchini quesadillas that I just love. Great blog you have here!
ReplyDeleteChrista - thank you. This recipe for zucchini quesadillas looks fabulous. We will be trying this out soon.
ReplyDeleteGBVC
Hi GBVC,
ReplyDeletespeaking of baking with courgette... Here is a recipe for sweet, yet hearty muffins. Adding big blueberries adds a nice tartness to them and of course color.
I truly enjoy reading your blog!
Julia
Courgette Bread or Muffins à la Barb
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
¾ cup finely chopped pecans
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded courgette
1 cup apple sauce or 1 8-ounce can of pineapple
What’s fabulous is to add fresh big blueberries to the muffins!!
Combine dry ingredients and pecans; set aside.
Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla; beat until creamy. Stir in courgette and pineapple/apple sauce. Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well-greased and floured 8-x 4-x 3-inch loaf pans, or several big muffin cups.
Bake at 350° F for 1 hour (for muffin cups about 30 minutes at same temperature) or until done. Cool 10 minutes in pans; turn out on rack, and allow bread to cool completely.
Hi,
ReplyDeleteGreat blog, I am looking forward to seeing all the recipes up to Z!
I can't claim this recipe as my own.(thank you Mr fearnley-Whittingstall)but it is a favorite in our household.
Creamy courgette with pasta
* 1 or 2 small cloves of garlic crushed with the side of the knife
* As many courgettes sliced thinly,as will fit into your frying pan
*grated parmesan
*cream
heat a small amount of olive oil in a large frying pan
add the crushed garlic and cook gently for a minute (dont brown)
Add the courgette and cook slowly until very soft and mushy (stir occasionally, and dont let the courgette brown)
add a small dribble of cream and lots of parmesan
Stir it all into a creamy mess and serve over pasta of choice (my daughter likes bowties)
YUM!
Interesting - both you and Freya post courgette 'cake' recipes in the same week! Am I right in thinking it has a texture like carrot cake?
ReplyDeleteIt is moister and actually a bit looser in texture.
ReplyDeleteI prefer Carrot cake to courgette cake when it comes to texture.
It is actually more vegetably than carrot cake!