cake

Courgette bread
1. 

100g walnuts
230g plain flour
1.5 tsp bicarbonate of soda
Half tsp baking powder
2 tsp ground cinnamon
290g green courgett, coarsely grated
290g yellow courgett, coarsely grated
3 large eggs
450g granulated sugar
110ml sunflower or veg oil
2 tsp vanilla extract
zest of 1 large lemon
Handful of summer savory leaves
Sea salt, large pinch
1 tbsp demarara sugar

Preheat the oven to 180 deg C and coat two 23cm x 12cm loaf tins with cooking spray.

Spread the walnuts in a single layer on a baking sheet and bake until aromatic but not colourcd (6-8 mins) then cool and roughly chop to a mixture of small and large chunks.

Combine the flour, bicarb, baking powder and cinnamon in a large bowl and stir well. Give the courgettes a light squeeze to remove excess surface moisture then lay on a towel and give them a light pat.

Beat the eggs in a food processor, gradually adding the granulatcd sugar, until the mixture doubles in volume, turns pale and falls like a ribbon (about 5 mins).

With the food processor on low speed, add the oil in a slow, steady stream. Now add the courgette, vanilla extract and lemom zest and combine well. Mix in half the flour mixture on slow speed, then add the remaining flour, walnuts and savory leaves and mix until just incorporated. Mix too much and the bread will be too dense.

Divide the batter evenly between the tins. Sprinkle the salt and demerara sugar evenly over the surface. Bake the loaves (50-60 mins) and cool for 30 mins

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