Courgette/Zucchini Tea Bread
  • Cooking Time: 1 hour baking time
  • Servings: Makes a 2lb loaf
  • Preparation Time: About 30 mins prep time
  • 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 sultanas
  • 75g chopped walnuts
  • 1 egg
  • 4 fl oz sunflower oil
  1. Mix all the dry ingredients together.
  2. Mix oil and the egg together. Add to the dry mix and mix well.
  3. Spoon into a greased 2lb loaf tin.
  4. Bake (180C/350F) for about 1 hour until a skewer comes out clean.
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.