Tea Breads, Buns And Muffins Recipes - Courgette Tea Bread

Ingredients

• 50g/4 tbsp butter

• 3 eggs

• 250ml/1 cup vegetable oil

• 285g/1 1/2 cups sugar

• 2 cup peeled courgettes, grated

• 275g/2 1/2 cups plain flour

• 10ml/2 tsp bicarbonate f soda

• 5ml/1 tsp baking powder

• 5ml/1 tsp salt

• 5ml/1 tsp ground cinnamon

• 5ml/1 tsp grated nutmeg

• 1.5ml/1/4 tsp ground cloves

• 115g/1 cup chopped walnuts

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Method:

1. Preheat the oven to 180C/350G. Then line the base of a 23 x 13cm/9 x 5in loaf tin with greaseproof paper and grease the paper.

2. In a saucepan, melt the butter over a low heat. Set aside until needed.

3. With an electric mixer, beat the eggs and oil together until thick. Beat in the sugar, then stir in the melted butter and the courgettes. Set aside.

4. In another bowl, sift all the dry ingredients together three times. Carefully fold into the courgette mixture. Fold in the chopped walnuts.

5. Pour the mixture to the prepared tin and bake until a skewer inserted in the centre of the loaf comes out clean, about 60-70 minutes. Leave to Leave to stand for 10 minutes before turning out to a wire rack to cool completely.