Courgette Teabread

If you are feeling particularly fed up with the number of courgettes you have to eat and really can't stand another dinner with them in, then hide them in a cake. Here is a recipe for a tasty courgette teabread and this lightly spiced with traditional fruitcake spices and feels as if it would go well in an old-fashioned tearoom.

Courgette Teabread

3 eggs
125g caster sugar
100g light brown sugar
225g sunflower oil
1 tsp vanilla extract
1 tbsp syrup from a jar of stem ginger
225g grated courgette
2 level tsp ground ginger
340g plain flour
1 tsp baking powder
1 tsp ground cinnamon
1 tbsp Demerara sugar
1 tsp ground ginger

Preheat oven to 190°C and line a 2lb loaf tin. Beat together the eggs and the sugar then add the oil. Add the vanilla and ginger syrup then stir in the grated courgette. Add the dry ingredients and stir well to form a batter. Pour into a cake tin then sprinkle over the Demerara sugar and ground ginger. Bake for 1 hour and test with a skewer.