Courgette/Zucchini Tea Bread
"A great way of using up surplus courgettes in the summer to make a lovely moist tea bread."Serves Makes a 2lb loaf | Prep Time About 30 mins prep time | Cook Time 1 hour baking time
Why I Love This Recipe
I'm always looking for ways to use up stuff from the garden and came across this recipe for courgettes. The loaf freezes well so can be served through the year.
Ingredients You'll Need
175g courgettes coarsely grated
150g wholemeal flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp mixed spice
175g soft brown sugar
75g chopped walnuts
4 fl oz sunflower oil
Mix all the dry ingredients together.
Mix oil and the egg together. Add to the dry mix and mix well.
Spoon into a greased 2lb loaf tin.
Bake (180C/350F) for about 1 hour until a skewer comes out clean.
Pairs Well With
Spread with butter, honey or jam or just eat it as is.