Courgette Bread

A moist, lightly spiced loaf cake made with grated courgette, cinnamon and toasted walnuts. Lovely with a cup of tea, and the best way to use up a glut of courgettes.

1 h 20 minto make
10portions
Easyto cook
Vegetariandiet

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Ingredients

For 10 portions

300g courgette
250g flour
1 Tsp baking powder
1 Tsp bicarbonate of soda (baking soda)
2 Tsp cinnamon
1 pinch nutmeg
0.5 Tsp salt
2 large egg
120ml sunflower oil
150g brown sugar
50g sugar
1 Tsp vanilla extract
75g walnuts

Method

Heat the oven to 180°C (160°C fan). Grease a 900 g (2 lb) loaf tin and line it with baking paper.
Coarsely grate the courgette, put it in a clean tea towel and squeeze out as much liquid as you can. This stops the loaf going soggy.
Toast the walnuts in a dry pan for 3–4 minutes, then roughly chop them.
In a large bowl, mix the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
In another bowl, whisk the eggs, sunflower oil, brown sugar, sugar and vanilla until smooth and slightly thickened.
Pour the wet mixture into the dry, add the courgette and most of the walnuts, and fold together until just combined. Don't overmix.
Scrape into the tin, level the top and scatter with the rest of the walnuts.
Bake for 55–65 minutes, until risen, golden and a skewer pushed into the middle comes out clean. Cover loosely with foil if it browns too fast.
Leave in the tin for 10 minutes, then lift out and cool on a wire rack before slicing. It keeps for 4 days wrapped, and gets moister on day two.