Courgette bread
Veg
Ingredients
3 free-range eggs
250ml/9fl oz olive oil, plus extra for greasing
450g/1lb caster sugar
2 tsp vanilla extract
4 courgettes, coarsely grated
225g/8oz pineapple pulp
425g/15oz plain flour, plus extra for dusting
2 tsp bicarbonate of soda
1 tsp salt
½ tsp baking powder
1½ tsp ground cinnamon
¾ tsp freshly grated nutmeg
110g/4oz walnuts, chopped
170g/6oz raisins
Preparation method
-
Preheat the oven to 180C/350F/Gas 4.
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Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated courgettes and the pineapple pulp.
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In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.
-
Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.
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Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.
By
From Taste of My Life
Less than 30 mins preparation time
1 to 2 hours cooking time
Makes 2 loaves
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This recipe is from...
Taste of My Life
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