COURGETTE WALNUT BREAD
Serve cool or warm, with butter or soft cheese.
220 g (8 oz) plain or whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon allspice (or cinnamon and nutmeg)
½ teaspoon baking powder
340 g (12 oz) sugar
300 ml/ 1/2 pt vegetable oil
3 eggs
1 tablespoon vanilla extract
Grated peel of one lemon
2 medium courgettes, coarsely grated
1 large handful walnuts, toasted, coarsely chopped
Preheat your oven to 165°C, 325°F, gas mark 3. Butter and flour 2 bread pans, muffin tins or a medium cake pan. Whisk the flour, cinnamon, salt, baking soda, allspice and baking powder in a medium bowl to blend. Whisk the sugar, vegetable oil, eggs, vanilla, and lemon peel in a large bowl to blend. Whisk in the flour mixture. Mix in the courgette and walnuts. Pour the batter into prepared pans. Bake the breads until a tester inserted into the centre comes out clean, about 1 hour 15 minutes. Let stand for 10 minutes. Turn the breads out onto a rack and cool completely.
Serve cool or warm, with butter or soft cheese.
220 g (8 oz) plain or whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon allspice (or cinnamon and nutmeg)
½ teaspoon baking powder
340 g (12 oz) sugar
300 ml/ 1/2 pt vegetable oil
3 eggs
1 tablespoon vanilla extract
Grated peel of one lemon
2 medium courgettes, coarsely grated
1 large handful walnuts, toasted, coarsely chopped
Preheat your oven to 165°C, 325°F, gas mark 3. Butter and flour 2 bread pans, muffin tins or a medium cake pan. Whisk the flour, cinnamon, salt, baking soda, allspice and baking powder in a medium bowl to blend. Whisk the sugar, vegetable oil, eggs, vanilla, and lemon peel in a large bowl to blend. Whisk in the flour mixture. Mix in the courgette and walnuts. Pour the batter into prepared pans. Bake the breads until a tester inserted into the centre comes out clean, about 1 hour 15 minutes. Let stand for 10 minutes. Turn the breads out onto a rack and cool completely.
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