Zucchini Bread, or Courgette Bread, depending on which side of the Atlantic you are on, is one of my favourite snacks with a cup of tea. It’s not bread per se. It’s sweet and crumbly, kind of muffin-y, and tastes delicious with butter. You can add anything you like to the basic bread batter: banana and avocado or banana and chocolate chip; apple; tomato; orange and cranberry. Just measure out 2 cups of whatever you’re having yourself and add it to the batter. Nuts are optional but we’ve never used them in this recipe. I would say that a handful of chopped brazil nuts and unsalted pistachios would be great in this.
Zucchini Bread3 cups flour 1 tsp salt 1 tsp baking soda ½tsp baking powder 2 tsp cinnamon 3 eggs 1 ½ cups sugar 1 cup salad oil 1 tsp vanilla extract 2 cups coarsely grated zucchini/courgette, skin on
1. Grease and flour two 2lb loaf tins (4½” x 8½ “). Heat the oven to 180C / 250F.
2. In a medium bowl, stir together the flour, salt, baking soda, baking powder and cinnamon.
3. In a large bowl, lightly whisk the eggs. Add the sugar, oil and vanilla and mix well. Add the courgette and mix.
4. Add all of the flour to the liquid mixture and stir well until combined, using a spatula to scrape the sides and bottom of the bowl.
5. Divide the mixture between the two loaf tins. Bake in the oven for 50-55mins, or until a toothpick inserted into the middle of a loaf comes out clean. Allow to cool for 5-10mins before turning out onto a wire rack. Wrapped and refridgerated, the loaves will keep for about a week, longer if they are frozen.
Prepare for some extra close-up shots of my Zucchini Bread, ending with said bread buttered and accompanying my afternoon cup of tea.