Seeing as 99% of Canadians make Zucchini loaf I wondered if this might take your fancy, I don't make it myself as my friend always passes a couple over to me...
it freezes well.
I will have another recipe later today which I will post for you, it will be a tried and tested recipe.. qahtan........
Zucchini is what you call Courgettes
ZUCCHINI BREAD OLE MISS SPECIAL+++
Ingredients
a)
1/2 - 2/3 cup sugar
1/4 cup vegetable oil
1 cup grated zucchini (*see directions for preparation)
1+1/2 eggs
vanilla extract
b)
1+1/8 - 1/4 cup all-purpose flour
1/8 tsp. baking soda
1/2 tsp. baking powder
dash of cinnamon
dash of nutmeg (optional)
coarsely chopped walnuts, as much as you please
Directions
1. Preheat an oven to 190C (375F). Butter a loaf pan. Sift all the dry ingredients (b).
2. Prepare zucchini. Rub the zucchini with salt; sprinkle salt over the zucchini, and roll it on a cutting board, in a way you do when rolling out a cookie dough with a rolling pin, until the skin of zucchini becomes tender. Rinse well under running water. Grate the zucchini and make one cupful. Drain, and squeeze out excess fluid (but do not squeeze all the way). Set aside.
3. Combine all the wet ingredients (a) in a bowl. Mix well.
4. Fold in the flour mixture, then add the nuts.
5. Pour the batter into the prepared pan, and bake for about 30 minutes. Cool in the pan for several minutes, then turn the cake out onto the rack and cool completely.
+++
Rubbing the zucchini with salt will help remove excess bitterness of zucchini, making the resulting bread taste milder. A typical recipe for zucchini bread would use more sugar and oil that can mask the bitterness of zucchini, but I like this moderately sweet version.
I tend to make it in a bit bigger batch, adjusting the amount of the ingredients so that I use two eggs (I just can't handle "half the egg" leftover). With that increment, I typically use one large zucchini (you might not use up a whole zucchini, but you can keep the excess in the fridge). When using raw nuts in baking I usually roast them before putting in the batter, and I do the same with this cake. Nutmeg is optional in this recipe, but I do use it because I like it.
