Eunice Power - Outside Catering Company, Waterford, Ireland.

Saturday, October 15, 2011

Courgette and Walnut Bread

This is brilliant way to make optimum use of the glut of courgettes in your garden. It freezes beautifully.

Makes 2 x 1lb loaf tins
  • 1lb /480g Strong white flour
  • 2 heaped teaspoons of baking powder
  • 1 teaspoon ground mace
  • I teaspoon cinnamon
  • 3 eggs (free range if possible
  • 11oz / 330g caster sugar
  • 1 teaspoon vanilla essence
  • 14oz /420g courgettes, trimmed, washed and coarsely grated
  • 7 fl oz /175mls sunflower oil
  • 8oz / 240g coarsely chopped walnuts
  1. Preheat your oven to 180C
  2. Sift all dry ingredients, except the sugar into a bowl and mix well to combine.
  3. In a separate large bowl beat the eggs and sugar together until they ‘ribbon’ well, add the sugar, grated courgette, vanilla essence, oil and walnuts. Mix well to combine then add in the dry ingredients gradually until well combined.
  4. Divide the mixture between two 1lb loaf tins and bake in a preheated oven for 45min, or until a skewer comes out clean.
  5. Leave the bread to cool in the tin before turning out.