At this time of year you may find you have more courgettes than you know what to do with on your allotment or kitchen garden. Here is a great recipe for using up the surplus. (Thank you Marie for the recipe)
Makes 2 9X5 inch loaves
This is an extremely delicious way of using up some of that courgette “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*. 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.
Thank you Marie from The English Kitchen for this recipe