OK it's only infamous cos it's got courgettes in it and it's called bread and people on twitter, instagr.am and facebook wanted the recipe. Maybe it should be called intriguing courgette bread instead... Anyway, I digress. This is a Rachel Allen recipe (p72 of Bake) and jolly fine it is too. A lovely crunchy sugary topping forms during baking and the whole flat smelled of yummy spices as it cooked. It freezes really well and is great for lunch boxes. As the week goes on it can be toasted and topped with butter or honey or whatever you fancy really. Peanut butter on it is suprisingly good. Honest.
For 2 2lb loaves you need:
400g plain flour
1/2 tsp salt
1 tsp bicarb
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 freshly grated nutmeg
300g vanilla caster sugar
100g demerara sugar
3 eggs, beaten
200ml vegetable oil
2 tsp vanilla extract
3 medium courgettes, grated (skin an' all...)
75g walnuts, roughly chopped
Mix everything together and scrape into two lined loaf tins. Bake in a slot (160 degree) oven for 60-90 mins. The loaves are done when a cocktail stick comes out clean when inserted in the centre. Leave to cool and then slice and scoff as you wish. Et voila...
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