Courgette and Walnut Loaf Recipe
Ingredients
| Eggs | 3 | |
| 75 g / 3 oz / 1/2 cup light brown sugar | ||
| 50 ml / 2 fl oz / 1/4 cup sunflower oil | ||
| 225 g / 8 oz / 1 1/2 cups wholemeal flour | ||
| 5 ml / 1 tsp baking powder | ||
| 5 ml / 1 tsp bicarbonate of soda | ||
| 5 ml / 1 tsp ground cinnamon | ||
| 2.5 ml / 1/2 tsp ground allspice | ||
| 7.5 ml / 1/2 tbsp green cardamoms, seeds removed and crushed | ||
| 150 g / 5 oz / 1 cup coarsely grated courgette | ||
| 50 g / 2 oz / 1/4 cup walnuts, chopped | ||
| 50 g / 2 oz / 1/4 cup sunflower seeds | ||
Directions
1. Preheat the oven to 180°C/350°F/Gas 4. Grease the base and sides of a 900 g / 2 lb loaf tin and line with greaseproof paper.
2. Beat the eggs and sugar together and gradually add the oil.
3. Sift the flour into a bowl together with the baking powder, bicarbon ate of soda, cinnamon and allspice.
4. Mix into the egg mixture with the rest of the ingredients, reserving 15 ml / 1 tbsp of the sunflower seeds for the top.
5. Spoon into the loaf tin, level off the top, and sprinkle with the reserved sunflower seeds.
6. Bake for about 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool slightly, then turn out on to a wire cooling rack.
2. Beat the eggs and sugar together and gradually add the oil.
3. Sift the flour into a bowl together with the baking powder, bicarbon ate of soda, cinnamon and allspice.
4. Mix into the egg mixture with the rest of the ingredients, reserving 15 ml / 1 tbsp of the sunflower seeds for the top.
5. Spoon into the loaf tin, level off the top, and sprinkle with the reserved sunflower seeds.
6. Bake for about 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool slightly, then turn out on to a wire cooling rack.
Chef
