Goat's Cheese and Courgette Cake

Am not really enjoying this heat or cooking, but I had to make something to take to a helpers' lunch. I bought a bowl of courgettes from the market on a whim, so this was a good way to use them up. It's a bit of a faff having to grate them, but my food processor does it for me. Don't grate them too fine or they'll end up like water! Past experience!

You need:
300g goat's cheese, 5 medium cougettes, 3 eggs, 150g flour, 1 tspn baking powder, 2 tbspn vegetable oil, 120ml milk, 100g grated Gruyère cheese, 2 pinches salt.

Preheat oven 200C/gas6                         Grease a 900g loaf tin.

Wash and grate the courgettes. Chose the goat’s cheese into chunks or slices. In a bowl mix the eggs, cheeses, flour and baking powder, oil and milk. Add the courgettes and salt. Mix well and spoon into the tin.
Bake for about 40 mins then cool on a wire rack.

It makes a change from ham with a green salad! Good cheese flavour and the texture is soft and moist. The Gruyère gives it a subtle cheese boost.


Very nice use of the currently abundant courgette. I really like this kind of savoury cake although I'd swap the goat's cheese. (For some reason all goat's cheese tastes very strange to me). Great with a salad but a small piece would suit me very well with a little aperitif too.
Suelle said…
This looks like a good way to reduce the courgette mountain - it certainly uses a lot! Sounds delicious.

Popular posts from this blog

Lemon Coconut Slices

Aberffraw cakes

Carrot Cupcakes with a maple cream cheese topping