After my seasonal offering of pumpkin pie last week, I am again turning to easy breads for the kids.
My sister has often mentioned that she makes zucchini (courgette) bread regularly, but I have never tried it. So, I thought it was about time!
Again I trawled for recipes, all of which seemed to make two loaves! As I only have one loaf tin and a tiny freezer, I halved the amounts in the recipe that I used :)
I again elected to use the Simply Recipes version, and I chose to add raisins – pecans, walnuts and dried cranberries were also suggested as options.
We all had a slice after dinner, while it was still warm, and I have to say it was lovely. And, most importantly, very easy to make and a one bowl recipe – of which I am a fan!
For one loaf you will need:
1 egg, beaten
2/3 cup sugar
1 teaspoon vanilla
1 1/2 cups grated fresh zucchini/courgette (this was about 1.5 medium zucchini/courgettes)
1/3 cup melted unsalted butter
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup raisins (optional)
Preheat oven to 350°F/175°C.
In a large bowl mix together sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and stir. Add the flour, a bit at a time, stirring each time. Add the cinnamon and nutmeg and mix. Fold in the raisins (if using). Pour the batter into a greased loaf pan. Bake for 50-55 minutes, until a tooth pick inserted in to the centre comes out clean. Cool in the pan for 10 minutes then turn out onto wire rack to cool thoroughly.
I love that this is another really simple and quick recipe and that it has hidden vegetables! I’m even more pleased that the boys liked it :)