A moist textured cake, delicious spread with creamy butter and a lunch pack favourite of Marion and Paul at La Coumeto, in the pretty village of Bouisse when they prepare packed lunches for their walking groups.
Grease and base line 2 x 450g loaf tins. Preheat the oven to 160 degrees C.
1. In a large mixing bowl, beat together the sugar, oil, eggs and milk. Fold in the grated courgette. Sift together the dry ingredients and fold into the oil mixture, followed by the nuts and raisins.
2. Divide the mixture between the 2 tins, smooth and bake for about 1 1/2 hours until risen and firm to touch. The top should spring back when gently pressed. Cool in tins until 'just' warm. Turn out onto a wire rack. Store in an airtight container or wrap for freezing.
Hint: Try these loaves using parchment lined 1 liter aluminium loaf shape freezer containers. Place the freezer container inside a regular loaf tin then bake and cool after which the cakes are ready to be frozen.