Courgette Tea Bread Recipe
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Ingredients : Makes one 23 x 13 cm loaf |
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50 g
3
250 ml
285 g
2
275 g
10 ml
5 ml
5 ml
5 ml
5 ml
1.5 ml
115 g |
Butter
Eggs
Vegetable oil
Sugar
Unpeeled courgettes, grated
Plain flour
Bicarbonate of soda
Baking powder
Salt
Ground cinnamon
Grated nutmeg
Ground cloves
Chopped walnuts |
Method :
- Preheat the oven to 180oC / 350oF /
Gas 4. Line a 23 x 13 cm loaf tin with greaseproof paper and then
grease the paper.
- In a saucepan, melt the butter over a
low heat. Set aside until needed.
- With an electric mixer, beat the eggs
and oil together until thick. Beat in sugar, then stir in the melted
butter and the courgettes. Set aside.
- In another bowl, sift all the dry
ingredients together three times. Carefully fold into the courgette
mixture. Fold in the chopped walnuts.
- Pour into the tin and bake until a skewer inserted in the centre comes out clean, about
60-70 minutes.
- Leave to stand for
10 minutes before turning out to a wire rack to cool.
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