Courgette Bread

Thanks to Lisette who sent me this and to her Spanish neighbour - I'll definately make this again, but would put less sugar in next time. The Spanish are very into highly sugared cakes.

Courgette Bread

Ingredients

3 eggs
¾ cup vegetable oil
240 g White sugar
240 g brown sugar
300 g courgette – peeled and grated
2 tsp vanilla essence
370 g flour
1 tsp bicarbonate of soda
¼ tsp baking powder
2 tsp cinnamon
120 g nuts or raisins – chopped

Method

Beat the eggs together until light and fluffy, add sugar, oil and courgette and mix well.

Fold in the flour, baking powder, bicarb, salt and cinnamon and add the finely chopped nuts or raisins or both if preferred.

This can be done with your hands, mix it all together well.

Turn the mixture into two well-greased tins in a pre-heated oven at 170c for one hour. Make sure it’s done before removing by testing it with a skewer – this must come out clean.

leave to rest for five minutes then turn them out onto a cooling rack.

This is definitely best made in a cake tin rather than a loaf tin as the consistency is fairly runny and can therefore cook much more quickly on the outside than in the middle. Send me a recipe to share? The contact form below can be used.