Monday, 25 July 2011


We have an abundance of courgettes at the moment (unfortunately not from our garden, ours don't seem to be growing very quickly at all) kindly donated from a neighbour.
I wanted to use them in a loaf, so I found a recipe in Rachel Allen's Bake.
The final result was not what I was expecting it is more of a sweet bread than a savoury one, never the less it still went quite well with some soup for lunch.
I'm still on the look out for a more savoury version of this!

Here's the recipe from the Rachel Allen book:

400g plain flour
1/2 tsp salt
1tsp bicarbonate of soda
1/2tsp baking powder
1tsp ground cinnamon
1/4tsp freshly grated nutmeg
300g caster sugar
100g demerara sugar
3 eggs beated
200ml sunflower oil
2tsp vanilla extract
380g courgettes, grated (skin left on)
75g walnuts ( I omitted the walnuts as my little boy doesn't like them)
two loaf tins

Preheat the oven to 150 degrees C and butter and flour the loaf tins.
Sift the flour, baking powder, salt, bicarbonate of soda, baking powder and spices into a large bowl. Add both sugars and mix.
Add the beated eggs, oil, vanilla extract and grated courgettes and mix well. Add the walnuts and divide between two tins.
Bake in the oven for 1 hour to 1 hour and a quarter or until a skewer comes out clean. Allow to cool in the tin for 20mins before turning onto a wire rack.
Rachel recommends serving on it's own or toasting and spreading with butter.

This can keep for up to 10 days when wrapped tightly in cling film.

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