Courgette Bread
Serves
10
Total Time
1hrs 20mins
Calories
496
Be the hero who drops off 10 loaves of this zesty courgette bread around town. With hints of lemon, chopped rosemary, and crushed walnuts, this bread is fragrant, flavourful, and sure to please.
- Plain flour
3 cups (about 389 g)
- Bicarbonate of soda
1 teaspoon (about 5 g)
- Baking powder
½ teaspoon (about 2 g)
- Salt
1 teaspoon (about 6 g)
- Walnuts
130 g (about 1 ¼ cups)chopped
- Egg
3 (about 150 g)
- Plain yogurt
½ cup (about 120 g)
- Olive oil
½ cup (about 120 ml)
- Sugar
1 ¾ cups (about 357 g)
- Fresh rosemary
3 g (about ⅓)finely chopped
- Courgette
450 g (about 2 ⅓)shredded
- Lemon
5 g (about ¼)zest of
- Lemon
20 g (about ⅓)juice of
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Grease 2 clean loaf pans
- 3. Add plain flour, bicarbonate of soda, baking powder and salt to a clean large mixing bowl
- 4. Mix in walnuts to the dry ingredients
- 5. Add egg, plain yogurt and olive oil to a clean large mixing bowl
- 6. Whisk together
- 7. Add sugar, fresh rosemary, courgette, lemon and lemon to the batter
- 8. Mix carefully until combined
- 9. Transfer dry ingredients to batter
- 10. Mix until well combined
- 11. Transfer batter to 2 loaf pans
- 12. Bake until skewer tests clean - 1 hr, 175°C
- 13. Cool - 10 min
- 14. Transfer onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
