Courgette loaf (2)

It dawned on me recently that even though I like courgette bread, I've only made it a couple of times and never without grain flour (the previous ones were with spelt). So I thought it would be fun to experiment with a wheat-free, grain-free loaf. 

Courgette loaf

Ingredients

Ingredients

makes 1 loaf

200g almond flour (mixed with some all-purpose baking mix)

1 tsp ground cinnamon

2 tbsp sweet mixed spices

1 tsp baking soda

¼ tsp baking powder

⅛ tsp pink salt 

5 large free range eggs, separated

4-5 tbsp butter, melted

150g demerara sugar

1½ tbsp Greek yoghurt

250g courgette, grated with the skin on

1 C walnuts, chopped

Method

1. In a large bowl, combine the sifted flour, baking soda, baking powder, cinnamon, sweet mixed spices, and salt.
2. In a separate bowl, combine the egg yolks, melted butter, sugar, and yoghurt and blend well.
3. Add the egg mixture into the flour mixture in 3-4 batches and mix until just blended. The mixture will be dry and stiff in the beginning but loosen up as more egg mixture is added.
4. Add the grated courgette into the mixture and mix till blended. Then mix in the chopped walnuts. Let the mixture sit for 15 minutes in room temperature.
   
5. In the meantime, preheat the oven to 175°C. Grease an 8 ½" × 4 ½" loaf pan if required.
6. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
7. Fold the beaten egg whites into the flour mixture in 3-4 batches and mix until the egg whites are evenly distributed. The egg whites will loosen the flour mixture up further more.
   
8. Spread the mixture into the pan and bake at 175°C for 20 minutes and then turn down the oven to 165°C and bake for 40-50 minutes, or until a wooden pick inserted in the centre comes out clean.
   
9. Let the bread cool in the pan for 10 minutes before removing and letting cool completely on a rack.
10. Serve lightly toasted and/or with a smear of butter.
    

This was a wetter batter than my other breads and I was a bit apprehensive when I saw how high it sat in the pan before baking. I had to experiment with the temperature and cook it longer (70 minutes all in). It worked out well. The loaf smelled aromatic fresh out of the oven and I had to resist the urge to sample a few bites while it was cooling on the rack.

Slice of courgette loaf, lightly toasted

After the loaf was completely cooled, I cut a slice from the end and ate it as is. It was delicious. I was particularly happy with the texture, moist and light but still with a bit of a bite. After dinner, I toasted a couple of slices for myself and Husband. The heat brought out the aromas of the spices and gave the slice a nice crust. Within minutes, Husband finished his slice and promptly asked for a second. Success!