Courgette (zucchini) Bread
This delightful courgette and pineapple loaf offers a unique twist on traditional sweet bread recipes. The combination of moist grated courgettes, juicy pineapple, crunchy walnuts, and plump raisins creates a flavor profile that is both comforting and refreshing. A hint of warm cinnamon and nutmeg adds a cozy touch, making this loaf a perfect treat for any time of the day.
— Constant Cookbook
Ingredients
- 3 free-range eggs
- 250ml/9fl oz olive oil
- 450g/1lb caster sugar
- 2 tsp vanilla extract
- 4 courgettes
- 225g/8oz pineapple
- 425g/15oz plain flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- ½ tsp baking powder
- 1½ tsp ground cinnamon
- ¾ tsp freshly grated nutmeg
- 110g/4oz walnuts
- 170g/6oz raisins
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.
- In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.
- In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
- Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.
- Bake for 45â55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 2 loaves
Nutrition
- Calories: 209kcal
- Carbohydrate Content: 32g
- Fat Content: 7g
- Fiber Content: 1g
- Protein Content: 4g
- Saturated Fat Content: 1g
- Sugar Content: 18g
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