Courgette Loaf

*Courgette Loaf*
Makes 2 9X5 inch loaves

It just wouldn't be summer without having made at least a couple of courgette loaves.  This is an extremely delicious way of using up some of that "glut" in the garden.  The inclusion of demerara sugar makes for a very nice crust.

14 ounces plain flour (4 cups)
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 (1 2/3 cups)
3 1/2 ounces of demerara sugar (1/2 cup)
3 large free range eggs, beaten
200ml sunflower oil (7 fluid ounces)
2 tsp vanilla extract
13 ounces of grated courgettes, with the skin left on (3/4 pound)
3 ounces chopped walnuts (3/4 cup)

Pre-heat the oven to 150*C/300*F/ gas mark 3.  Grease and flour two 9 X 5 inch loaf tins.  (alternately you can grease them and then line them with baking paper, and grease again)

Sift the flour, salt, soda, baking powder, cinnamon, nutmeg, and cloves into a large bowl.  Whisk in both sugars.

Beat the eggs, sunflower oil and vanilla extract together.

Stir the egg mixture and grated courgettes into the dry mixture, mixing until well combined.  Stir in the walnuts.  Divide between the two prepared loaf tins.

Bake in the heated oven for 1 to 1 1/4 hours, or until a toothpick 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 finish cooling.  Delicious toasted and served warm with some cold butter.
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