Courgette Brekkie Loaf

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 bread 1

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

Method

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.

courgette bread 2

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Author: thebrekkieblog

Runner and avid breakfast eater

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