Page 15 - PowerPoint Presentation

Courgette Loaf

Ingredients Method

400 g plain flour Pre-heat the oven to 150c/300f. Grease and
1/2 teaspoon salt flour two 9 X 5 inch loaf tins. (Alternately you
1 teaspoon baking soda can grease them and then line them with
baking paper, and grease again)
1/2 teaspoon baking powder
1 teaspoon ground cinnamon Sift the flour, salt, soda, baking powder,
1/4 teaspoon freshly grated nutmeg cinnamon, nutmeg, and cloves into a large
1/4 teaspoon ground cloves bowl. Whisk in both sugars.
312 g caster sugar Beat the eggs, sunflower oil and vanilla extract
85 g demerara sugar together.
3 large free range egg (beaten) Stir the egg mixture and grated courgettes into
200 ml sunflower oil the dry mixture, mixing until well combined.
2 teaspoons vanilla extract Stir in the walnuts. Divide between the two
369 g zucchini/ Courgette (grated, with prepared loaf tins.
the skin left on)
80 g chopped walnuts
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.