Like the majority of the population, lockdown has turned this household into an amateur Great British Bake Off. With Zack currently nursing his first ever sourdough, I threw my hand in at a breakfast loaf. While everyone is going crazy over Banana Bread, I though I would try a (slightly) healthier Courgette Loaf. The outcome is delicious if I do say so myself, and much simpler than the multiple Red Velvets that Zack has been attempting.
Prep is very simple, and takes approximately 15 mins. Followed by 1 hour in the oven. I serve mine for breakfast with greek yoghurt for Zack (Coconut yoghurt for me), and a side of blueberries. And of course, an oat milk flat white which you will know very well if you follow me on Instagram – coffee highlight here.
COURGETTE LOAF
INGREDIENTS
Butter for lining baking paper
2 large eggs
125ml vegetable oil (I used sunflower).
85g soft brown sugar
350g coarsely grated courgette
1 tsp vanilla extract
pinch of salt
300g plain flour
2 tsp cinnamon
1/2 tsp bicarb
1/2 tsp baking powder
85g roughly chopped walnut
(option to add 100g sultana for extra sweetness, I made mine without)
PREPARATION
Preheat your oven to 180C (160C fan) and butter and line a 2lb loaf tin (your tin should be approximately 21cm long and 11cm wide).
In a large bowl – whisk your eggs, oil and sugar. Add grated courgette and vanilla.
In a second bowl – combine flour, cinnamon, bicarb, baking powder, walnut and pinch of salt.
Mix your dry ingredients into your wet ingredients. Pour mixture into your loaf tin. It really is as simple as that.
BAKE
Bake for 1hr at 160C fan, I check mine at 45 mins with a skewer.
Leave to cool and enjoy.
I’d love to hear if you try Courgette Loaf and if you make any of your own adjustments, let me know below!
