This is a yummy cake style bread, kind of like a tea bread. Whenever I offer people a bit of courgette bread they look at me I have two heads. But slather on some butter and they scoff it up like the greedy lil pigs they are… Here’s how ya do it
14 ounces plain flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
11 ounces caster sugar
3 1/2 ounces of demerara sugar
3 large eggs, beaten
200ml sunflower oil
2 tsp vanilla extract
13 ounces of grated courgettes, with the skin left on
The How-to bit
Pre-heat the oven to 160 (150 if fan). Grease and flour two 9 X 5 inch loaf tins.
Sift the flour, salt, soda, baking powder, cinnamon, nutmeg, and cloves into a large bowl. mix in both sugars then beat the eggs, sunflower oil and vanilla extract together.
Stir the egg mixture and grated courgettes into the dry mixture, mixing until well combined.
Divide between the two prepared loaf tins.
Bake in the heated oven for 1 to 1 1/4 hours, or until a skewer inserted into the centre of the loaves comes out clean. Allow to cool in the tin for about 15 minutes or so before turning them out onto a wire rack to cool.
This loaf lasts for about 10 days if its let, normally it goes in about two days in this house. Ceri & Mic love it..
Hope you do too