See Also: Courgette bread(recipes)
courgette(dictionary)
courgette(dictionary)
Courgette Frittata(recipes)
Courgette and herb risotto(recipes)
Courgette fritters with parmesan(recipes)
Courgette and feta fritters(recipes)
Courgette, tomato and basil tart(recipes)
Courgette, parmesan, mushroom and oregano pizzas(recipes)
Steamed Yam Dumplings with Courgette and Sun-dried Chutney(recipes)

Courgette bread (recipes)






Makes 2 loaves



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



3 free-range eggs250ml/9fl oz olive oil, plus extra for greasing450g/1lb caster sugar2 tsp vanilla extract4 courgettes, coarsely grated 225g/8oz pineapple pulp425g/15oz plain flour, plus extra for dusting2 tsp bicarbonate of soda 1 tsp salt½ tsp baking powder1½ tsp ground cinnamon¾ tsp freshly grated nutmeg110g/4oz walnuts, chopped 170g/6oz raisins



Method



1. Preheat the oven to 180C/350F/Gas 4.2. Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated courgettes and the pineapple pulp.3. In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.4. Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.5. Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.