Our American cousins have some odd culinary predilections. Take one of their best loved snacks — peanut butter and jelly sandwiches. The jelly in question is actually jam, but even so…
So it was with some scepticism, not to say trepidation, that I decided to try an equally popular and unlikely — if not downright weird-sounding — combination: courgette cake. Known in its home country as zucchini bread, it is actually a quick-bread. The courgettes (zucchini) are meant to play the same role as carrots do in carrot cake, adding little taste but plenty of moistness to an otherwise fairly ordinary batter that also happens to be nutritious.
Which brings me to my ten-year-old, and the reason for my interest in courgette cake. Like most little boys, he loves cake, of course, and like most little boys, he would rather endure three hours of Hebrew homework than eat a courgette.
Well, I’m happy to report that courgette cake (or summer fruit bread, as I now like to call it) is truly delicious. It’s moist, tender, and not the least “courgettey”. And my son adores it. I can’t but kvell as he wolfs down a snack that’s made with vegetables. Now, where did I put that recipe for turkish spinach cake?
Preparation: 15-20 minutes.
Cooking: 45-55 minutes.
Store at room temperature in a plastic container 3 days. Freeze 2 months.
Cook’s notes: If you have a particularly picky eater, peel the courgettes before grating so there are no tiny flecks of green in the finished bread. Instead of the demerara topping, you can cover the finished cake with cream cheese frosting à la carrot cake (add lime juice and soured cream for a delicious tang).