Courgette Bread -

Hi All

This summer we have been trialing lots of ways of using up our zuchini overload.  the most successful by far is the courgette bread which the kids love. We have made loaves of this and frozen them for later use. By chance we discovered that almost any soft fruit or sweet veg could be used instead of courgettes such as fresh figs, blackberries, strawberries, carrots or beetroot.  The fruit part needs to be softish so slightly cook hard stuff like apples or pears first. Enjoy.  This loaf freezes well. Most fruit/sweet veg can be used instead of courgettes.

• 1 teacup oil
• 3 eggs
• 225 gramscaster sugar
• 450 grams grated, unpeeled courgette
• 3tsp vanilla essence / dried vanilla powder
• 400 grams plain flour
• 2tsp baking powder
• ½ tsp salt
• 3tsp cinnamon

Beat eggs and oil until fluffy; beat in sugar. Add vanilla and courgette/fruit. Beat. Combine remaining ingredients, then add to the courgette mixture and beat well. Bake in 2 greased loaf tins at 160°C, gas mark 3 for 40 mins approx or until a skewer comes out dry.