Zucchini bread light (cinnamon courgette loaf)

Name: Zucchini bread light (cinnamon courgette loaf)
Total time: 1 h 10 min
Yield: 12 slices
Cuisine: American
Ingredients: 300 g courgette (zucchini), grated and lightly squeezed; 2 eggs; 80 g brown sugar or 5 tbsp honey; 6 tbsp oil; 100 ml plain yogurt; 220 g wholemeal flour; 1 tsp baking powder; 1/2 tsp baking soda; 2 tsp cinnamon; pinch of salt; 50 g walnuts, roughly chopped

Time: 1 hr 10 min (about 15 min hands-on)12 slicesapprox. 200 kcal / serving (estimated)approx. 4 g protein / serving

Zucchini bread is the sweet answer to the summer glut in American gardens: grated courgette makes the loaf moist and tender, its flavour almost disappears, and cinnamon and walnuts add warmth. This version uses wholemeal flour and little sugar.

Zucchini bread light (cinnamon courgette loaf) (illustration)

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Method

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Preheat the oven to 175 °C (160 °C fan) and line a loaf tin of about 25 cm with baking paper.
Squeeze the grated courgette lightly in a clean tea towel to remove excess liquid, but don't dry it out completely.
Whisk the eggs with the sugar, oil and yogurt until smooth.
Mix the flour with the baking powder, baking soda, cinnamon and salt, and add to the wet mixture.
Fold in the courgette and walnuts and smooth the batter into the tin.
Bake for 50-55 minutes until a skewer comes out clean; cool in the tin for 10 minutes, then on a rack completely before slicing.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Squeeze the courgette only gently: a too-dry courgette gives a less moist cake.
Don't slice it warm, as it is still steaming and the slices will collapse.
You can add chocolate chips or raisins too.
Sliced, it freezes well and can be reheated in a toaster.

Frequently asked questions

Do I need to peel the courgette?

No; the skin is thin and soft, and gives a nice green colour.

Can I use something other than courgette?

Grated carrot or pumpkin works similarly moist, but the flavour will be different.

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