Courgette loaf (1)

This is a recipe I adapted from Rachel Allen. I saw her making this bread a few years ago on TV and was instantly intrigued by the idea of pairing courgette with sweetness rather than the usual savoury (I love it sliced, grilled, and sprinkled with a little bit of sea salt).

Wet ingredients

2 large free range eggs
100ml coconut oil
150g demerara sugar
50 castor sugar
200g courgette, grated with the skin on
1 tsp vanilla extract

Dry ingredients

(sift all)
200g wholewheat spelt flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground fennel
1/4 tsp ground coriander
1/2 tsp biocarbonate of soda
1/4 tsp baking powder
50g walnuts, chopped
pinch of salt

Mix the dry ingredients into the wet and pour into a loaf tin (grease and flour if required).

Bake in a preheated oven at 150 degrees C for 1 hour to 1 hour and 15 minutes, or until a skewer inserted into the middle comes out clean.

Cool in tin for around 20 minutes and then turn it out onto a wire rack to finish cooling.

Serve cold or toasted, with some butter if desired. It's even more delicious after a few days.

Scrumptious!