← Nouns Cooking · Bakery

Ingredients

• 160 g light brown sugar
• 100 ml vegetable or sunflower oil
• 2 large eggs
• 1 tsp Vanilla extract
• 210 g plain flour
• ½ tsp Bicarbonate of soda
• ½ tsp Baking powder
• ¾ tsp Salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 250 g courgette (zucchini), about 2 medium, coarsely grated
• 80 g Walnuts, toasted and chopped
• 100 g Raisins (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Grease a 900 g (2 lb) loaf tin and line it with a strip of baking paper.
2. Whisk the sugar, oil, eggs and vanilla in a large bowl until smooth.
3. Add the flour, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg and stir until just combined.
4. Fold in the grated courgette, walnuts and raisins. The batter will be thick.
5. Scrape into the tin and bake for 55–65 min, until well risen and a skewer in the centre comes out clean. Cover loosely with foil if the top browns too fast.
6. Cool in the tin for 15 min, then lift out onto a rack. It slices best once completely cool.

Tips

• Do not squeeze the grated courgette dry; its moisture is what keeps the loaf tender.
• Walnuts are tree nuts; leave them out or use sunflower seeds for a nut-free loaf.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Once Upon a Chef