Courgette and Olive Oil Cake

If you grow courgettes {zucchinis}, you probably are ending up with a lot of them as this plant can be quite prolific. Zucchinis can be used in baking as it brings moisture and has a mild flavor. Today, we are presenting our version of the zucchini bread made with olive oil. It will be everyone favorite!

This cake can be flavored in many different ways: cinnamon and nutmeg, blueberry, chocolate chips, walnuts ... the possibilities are endless. We are presenting here 2 version: Blueberry baked in a bundt pan, and chocolate chips baked in muffin cups.

Ingredients

10 cups Bundt pan or 24 muffins

1 cup (240 ml) Extra Virgin Olive Oil

1½ cup (300 g) packed brown sugar

½ cup (100 g) granulated sugar

4 large eggs

2 teaspoon vanilla extract

1 Lemon zeste

1 teaspoon baking soda

1 teaspoon baking powder ½ teaspoon salt

3 cups (380 g) all-purpose flour

2 cups of fresh or frozen blueberries {or Chocolate Chips}

3 cups (approximately 300g) shredded zucchini

Directions

Preheat oven to 350°F. Grease a 8×4-inch loaf pan, a 10 cups Bundt pan, or a muffin pan with butter or olive oil.
Mix the olive oil, both kinds of sugar, eggs, lemon zest and vanilla in a large bowl. Once the batter is smooth, mix in the blueberry {or chocolate chips}, baking soda, baking powder, and salt. Mix in the flour.
Zucchini: At this point, the batter will be thick. Add the zucchini and stir. The batter should loosen up so you can pour it into the prepared pan.
Bake the bread at 350°F. If you are using a 8×4” loaf pan or a bundt pan, it will take 55-65 minutes. Muffins usually cooked in 15-20 minutes. The zucchini bread is done when a toothpick comes out clean from the center of the loaf.
Cool the bread in the pan before removing it.