I've printed this recipe as I have a courgette waiting to be converted into a cake. Is it as good as I think it should be, and how does the courgette come through - does it add moistness or a sweetness?
My courgettes & squashes have done well this year-so well in fact,that I have put a stall outside with an honesty box,because I have far more than I can use.I haven't weighed them,but we've had enough to supply 3 families with them since the beginning of June & they are still going strong.
I've sold loads,especially gold courgettes & patty pans-people don't seem to have seen them before & are fascinated.
I'm just starting to get a few tomatoes & chillies now,and the pumpkins are huge already,so goodness knows what size they'll be by the end of the month.