I have a new favourite brunch cafe in London. It's called Lantana, and they do the most amazing eggs with generous heapings of avocado, sides of spinach, amazing cornbread and a truly lovely coffee.
What they also do and I totally love is courgette bread. Apart from having a lightly speckling of green throughout the bread, you wouldn't know there was a cheeky vegetable hiding in there. Of course, being the courgette lover that I am, I had to have a go at making it for myself.
This is the recipe from their book, with a few adaptations. Frankly I could make a few more tweaks to make it more healthy, but lets consider this version 1. Courgette bread 2.0 will no doubt follow at some point!
What You'll Need
Makes 1 loaf
- 2 courgettes/zucchini
- 2 1/2 cups self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups mature cheddar
- 50g butter
- 4 eggs
- 1/2 cup milk
The How-To:
- Preheat oven to 180 celcius
- Grate the courgette and squeeze it to get as much water out as you can
- In a large bowl combine courgette, flour (sifted), baking powder, salt and almost all the cheese
- In a small pan, melt the butter, then remove from heat and add in milk and eggs (whisked with a fork)
- Pour liquids into the mixing bowl and stir gently until all combined and not a minute longer. Do NOT overstir or else you'll end up with jawache trying to chew this bad boy!!
- Pop into a silicon loaf tin or regular tin lined with baking paper
- Sprinkle the remaining cheese over the top
- Cook for 60-80 minutes, until golden brown and a skewer inserted into the middle comes out clean
- Cool on a wire rack until completely cool before attempting to cut
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