Courgette bread has nothing to do with knitting or crochet. However, I really like baking and I wanted to share this courgette bread recipe with you! I was going to come up with a yarn link but I decided it wasn’t worth the pretence. Oh, if I must: it’s based on a friend’s recipe and she knits and crochets too, so this is… Courgette Bread for Knitters. Yes, that was pretty tenuous. I told you it would be.
The humble courgette (US: zucchini) is a super vegetable. (Okay, technically it’s actually a fruit but so is a tomato.) It’s low in calories and has folate, manganese, potassium and vitamin A. With the optional egg, large helping of veg and some nutritious whole grain, this courgette bread is healthy* enough for an anytime snack or even a light meal.
1 whisked egg or 1 quantity egg replacer**
1/4 cup plus 2 tbsp oil
1 cup grated courgette (about 1 small courgette; it doesn’t matter if it’s more like 1-2 cups, as this recipe is very forgiving)
3/4 cup caster sugar
1 1/2 tsp vanilla extract
1 cup plain flour
1/2 cup wholemeal flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1. Combine the courgette, sugar, oil, egg (or replacer) and vanilla extract in a large mixing bowl. (I grate my courgette straight into the bowl and dump the other wet ingredients on top.) It will probably look like frothy soup – don’t worry!
2. Sift all your remaining (dry) ingredients into the bowl and mix them in thoroughly. The mixture will be fairly wet and resemble cake batter.
3. Pour the mixture into a greased loaf tin or a non-stick silicone tin. (If your courgette was about 1 cup then a 1 lb tin will be perfect; if it was closer to 1 1/2 or 2 cups then you’ll need a 2 lb tin.)
4. Bake in a preheated oven at 180 degrees centigrade (350 degrees fahrenheit) for 50 minutes. Leave the courgette bread to cool for at least a few minutes before taking it out of the tin and slicing it; courgette bread will go a bit crumbly or squishy if you attempt to slice it while it’s still very hot.
*Okay, I admit it’s a bit like a cake. But it’s jolly healthy for a cake! Also, if you eat it standing up or from someone else’s plate then the calories don’t count. Maybe.
**If you use egg replacer instead of an egg, then this recipe will be vegan. (My preferred brand product is Allergycare Whole Egg Replacer; I’ve always had excellent results with it.) However, if you’re not vegan, then an egg provides some useful protein. I make this bread both ways and it works perfectly as veggie or vegan. The vegan version will have slightly fewer calories. (I sound like I’m on a special diet but I’m not. I should probably stop mentioning calories.)
Abbreviations & Glossary:
lb = pound
tbsp = tablespoon
tsp = teaspoon
bicarbonate of soda (UK) = baking soda (US)
caster sugar (UK) = superfine sugar (US)
courgette (UK) = zucchini (US)
plain flour (UK) = all-purpose flour (US)
wholemeal flour (UK) = whole-wheat flour (US)
If you are using all-purpose flour, adjust the baking powder measure to a scant 1/2 teaspoon as all-purpose flour has slightly less gluten than British plain flour.