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Courgette (zucchini) bread

Courgettes in cake sounds odd, but it's an American classic. Spiced with nutmeg, the cake is moist, delicious and easy.


Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. 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.

  3. 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.

  4. Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.

  5. 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.

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