So the courgette baking continued with this courgette loaf – I warn you, one slice just isn’t enough. It’s a mix between a tea loaf, cake and sweet bread – which of course makes it perfect for brekkie. Delicious fresh with butter or a drizzle of honey, or even just on it’s own.
I used yellow courgettes and definitely keep the skin on as it gives some lovely yellow flecks through the loaf (green is good too) – or you could go mad and use both yellow and green.
You can also freeze it – so a great way to continue using up those courgettes. It’s a good idea to slice it once cold before freezing it, so you can grab a slice at a time, although I have frozen a whole loaf as I have plans to eat it all during a family holiday in October!
This makes two loafs (1 litre loaf tins)
Courgette Brekkie Loaf
- 2oog wholemeal plain flour
- 200g white plain flour
- 100g spelt flour
- 1 teaspoon bicarb of soda
- 1/2 teaspoon baking powder
- 300g golden caster sugar
- A small grating of nutmeg
- 1 teaspoon mixed spice
- 1/2 teaspoon salt
- 50g desiccated coconut
- 50g pecan nuts (broken up)
- 50g walnuts (broken up)
- 100g raisons
- 250g melted butter
- 100ml milk
- 3 beaten eggs
- 400g courgettes – grated with skin on
Set oven to 180c/350f/Gas 4
Grease and line the loaf tins (two 1 litre tins)
- Mix the flours, baking powder, bicarb, sugar, nutmeg, spice, salt, coconut, raisons and nuts together in a big bowl.
- In a separate bowl – mix together the butter, milk and eggs. Then mix this into the dry ingredients.
- Add the grated courgettes and mix well.
- Pour the mixture into the lined loaf tins.
- Bake for 50-60 minutes. The loaf should be a light golden brown and a skewer comes out clean. Once cool enough to handle (how many times have you burnt yourself trying to remove cakes from tins!) – remove from the tins and cool on a wire rack.
You can of course eat this warm – but it slices better once cool, otherwise it may be a bit crumbly.