Preparation Time
60 minutes
Serves
6
Nutrition
N/A
Puree
N/A
Finger Food
Chop the courgette cake into 2cm chunks
Ingredients
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Butter, for greasing
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240g plain flour
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135g caster sugar
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1¼ tsp bicarbonate of soda
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1 tsp salt
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½ tsp ground cinnamon
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1 egg
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6 tbsp vegetable oil, plus extra for greasing
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1 tsp vanilla extract or 1 vanilla pod, scraped
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½ tsp ground nutmeg
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125 ml buttermilk
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145g courgettes, grated
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45g walnuts, finely chopped
This bread is a cake in disguise and a great way to get your little one eating vegetables. Like carrots, courgettes can be used to make not overly sweet bakes, which are moist and delicious
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Preheat the oven to 160°C/Gas Mark 3. Grease a 900g loaf tin.
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Sift together the flour, sugar, bicarbonate of soda, salt and cinnamon into a large bowl.
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Put the egg, oil, vanilla extract and nutmeg into a separate large bowl and mix to combine. Add the sifted ingredients and the buttermilk and mix well.
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Gently stir in the courgettes and walnuts. Do not over-mix.
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Pour the batter into the prepared tin and bake in the preheated oven for 40–50 minutes, or until a skewer inserted into the centre of the bread comes out clean.
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Leave to cool in the tin for 20 minutes, then turn out on to a wire rack and leave to cool completely.
Recipe from ‘BAKE’ part of Parragon Books’ range of Love Food cookbooks: