Zucchini Bread
Don't know what to do with all those oversized courgettes? Nancy Pollini tells us how to make.. . Zucchini Bread
- 12 oz. plain flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 8 oz. sugar
- 8 oz. finely shredded, unpeeled courgette
- 2 oz. cooking oil
- 1 egg
- 1 teaspoon finely shredded lemon peel
- 8 oz. chopped walnuts, pecans and/or pine nuts (optional)
Combine dry all ingredients except the sugar in a large mixing bowl; set aside. In another bowl combine sugar, courgette, oil, egg and lemon peel; mix well. Add to dry ingredients. Stir until just moistened (batter should be lumpy). Stir in nuts if using.
Spoon batter into greased or lined loaf pan. Bake at 190 C¡ for 30-40 min. or until a wooden toothpick inserted into the middle of the loaf comes out clean. Makes 1 loaf (if using an 8x4x2 inch loaf pan).
