Courgette Walnut Bread Directions

 Courgette Walnut Bread Directions

1. Prepare the Oven and Pans
   Preheat the oven to 165°C (325°F, gas mark 3). Butter and flour 2 bread pans, muffin tins, or a medium cake pan.

2. Mix Dry Ingredients
   In a medium bowl, whisk together:

   • 220 g (8 oz) plain or whole wheat flour
   • 2 teaspoons ground cinnamon
   • 1 teaspoon salt
   • 1 teaspoon bicarbonate of soda
   • 1 teaspoon allspice (or a mix of cinnamon and nutmeg)
   • ½ teaspoon baking powder

3. Mix Wet Ingredients
   In a large bowl, whisk together:

   • 340 g (12 oz) sugar
   • 300 ml vegetable oil
   • 3 eggs
   • 1 tablespoon vanilla extract
   • Grated peel of one lemon

4. Combine Mixtures
   Gradually whisk the dry ingredients into the wet mixture until blended.

5. Add Courgettes and Walnuts
   Gently mix in:

   • 2 medium courgettes, coarsely grated
   • 1 large handful walnuts, toasted and coarsely chopped

6. Pour and Bake
   Pour the batter into the prepared pans. Bake until a tester inserted into the center comes out clean, about 1 hour and 15 minutes.

7. Cool
   Let the bread stand for 10 minutes. Turn it out onto a rack and cool completely.

8. Serve
   Enjoy warm or cool, with butter or soft cheese.