Rachel’s Zucchini and Walnut Bread
We’ve got several recipes for zucchini/courgette bread but Rachel says this version originally given to her by an American friend is the favourite. First published in Rachel Allen’s book ‘Bake’.
SERVES
20
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
75
MINUTES
Ingredients
400g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
pinch of salt
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
75g walnuts, chopped
300g caster sugar
100g Demerara sugar
3 eggs, beaten
200ml sunflower oil
2 tsp vanilla extract
380g zucchini grated (with skin left on)
50g chopped walnuts for scattering on top of the breads
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