Rachel’s Courgette and Walnut Bread
We’ve got several recipes for zucchini (courgette) bread but this version, originally given to us by an American friend is my favourite. First published in Rachel Allen’s cookbook, Bake. It’s moist and delicious!
Ingredients
400g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
75g walnuts, chopped plus extra for scattering on top of the bread
½ tsp salt, plus a pinch
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
300g caster sugar
100g Demerara sugar
3 eggs
200ml sunflower oil
2 tsp vanilla extract
380g courgette grated (skin left on)
Method
Preheat the oven to 150°C/Gas Mark 2.
Line two 13cm x 20cm (450g) loaf tins with parchment paper.
Sieve the flour, bicarbonate of soda and baking powder into a large bowl, then mix in the chopped walnuts, salt and spices. Add the caster and Demerara sugar and stir well to mix.
In a separate bowl, beat the eggs with the oil and vanilla extract. Add the grated zucchini and mix well until combined, then pour this into the dry ingredients and mix until just combined.
Divide the mixture between the two prepared loaf tins. Scatter more chopped walnuts over the top of each loaf.
Bake in the oven for 1 - 1 ¼ hours, until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5-10 minutes before turning out onto a wire rack. Cut into slices and serve on its own or toasted and buttered.
Tightly wrapped in parchment paper, this bread keeps well for up to 10 days.
