*Courgette and Oat Bread*
Makes 1 large loaf
This makes a really large loaf that is low in fat and full of things that are good for you like oats, nuts, raisins and courgettes!
290g of caster sugar (1 1/2 cup) 2 1/4 tsp cinnamon, divided 250g flour (2 1/2 cup) 80g rolled oats (1 cup) 1 tsp baking powder 1/2 tsp bicarbonate of soda 3/4 tsp fine sea salt 3 large free range eggs 250ml jar of applesauce (1 cup) 60g butter, melted (1/4 cup) 1 tsp vanilla 1 1/2 medium, unpeeled, courgette grated coarsely (2 cups) 115g of chopped toasted walnuts (1 cup) 115g of raisins (3/4 cup) Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin (9 by 5 by 3) and dust lightly with flour. Measure out 1 TBS of the sugar and 1/4 tsp of the cinnamon. Whisk together and set aside. Beat the eggs in a large bowl until foamy. Beat in the remainder of the sugar, the applesauce, the melted butter and vanilla. Whisk together the flour, oats, baking powder, bicarbonate of soda and salt. Stir this into the wet mixture about 1/3 at a time, mixing only to combine. Fold in the courgette, walnuts and raisins. Spoon into the prepared loaf tin. Sprinkle with the cinnamon sugar. Bake for 1 hour and 20 minutes, or until a toothpick inserted near the centre comes out clean. Allow to cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Wrap tightly and store overnight before cutting. Store in an airtight container. |