Courgette, fruit & nut Loaf
The perfect morning tea snack fill of sustaining energy!
I love this loaf; moist but but full of flavour and texture. I also love knowing that with every mouthful we're getting some great nutrients that a packaged snack couldn't provide. We have been baking and freezing these loaves while courgettes, zucchini and even marrows are appearing in our garden during these hot humid days.
- 2 1/4 cups grated courgette, zucchini or marrow (make sure you squeeze the liquid from it)
- 2 1/4 cups flour (I use plain but you could experiment with wholemeal)
- pinch salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar (I prefer brown)
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cardamon
- zest of 1 lemon
- 1 cup dried fruit (I like sliced figs, apricots, dates, sultanas or whatever is in the pantry)
- 1/4 cup nuts e.g. walnuts, almonds or sunflower seeds
- 3 eggs (preferably free range)
- 3/4 cup oil
- Line a loaf pan with baking paper and preheat oven to 1500C.
- Grate courgette, squeezing out juice or it will make a very dense loaf.
- Put all dry ingredients in a bowl and toss through zest, dried fruit, nuts and courgette so they are coated.
- Whisk eggs and oil together and stir through dry mixture. It forms a thick batter.
- Spoon into tin, lightly press down and bake for 60-70mins.
- Best eaten within 3 days especially in humid weather, or keep in fridge. Can be frozen.
About the Author
This blog was started during my pregnancy in 2015 with our 3rd child. Toby and I are busy; we love our crazy busy life fill of active adventures, healthy food and taking time to smell the roses. We want to share our experiences with you to inspire and empower healthy and fulfilling lives. Watch us as we grow!