Saturday, 16 August 2014
Courgette and lemon bread
So what have you all been up to? I know I wrote a few weeks ago about feeling like I had lost my kitchen mojo. I think just writing about it helped, as after that post, I spent almost the whole next weekend in the kitchen, making many things including this amazing bread.
I tried a recipe for courgette chocolate bread once. I didn't think I would ever say this about anything with chocolate, but it wasn't too brilliant. And it put me off courgette bread for a long time. Until I saw this Lemon Zucchini bread from My Baking Addiction when browsing the blogs I follow the other day.
I feel it was divine intervention as we have quite a crop of courgettes that need to be harvested, and I am having courgettes and tomatoes coming out of my ears (not that I'm complaining, I love them!!). I have tried a few courgette cakes in the past, and found them at best more or less average, but I thought I would try this as we both like lemon drizzle cake in this house, and I thought the lemon drizzle would add a bit of oomph to what I usually find are rather boring cakes. This is a really simple bake to put together, all you need is one bowl, a spatula and a loaf tin. I love how it's called bread instead of cake, so you don't feel like you are having a treat, just a slice of bread. And not just any bread, courgette bread which has to count towards one of your five a day.
Courgette and lemon bread (makes one loaf)
3/4 cup sugar
2 tbsp lemon zest (I used whatever zest I could get from 2 lemons)
1 large egg
1/2 cup vegetable oil (I used rapeseed)
1 tsp vanilla extract
1 1/2 cups grated courgette (packed and undrained)
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1/2 cup icing sugar
1 tbsp fresh lemon juice (I had to add a bit more to make the drizzle a good consistency)
1/4 tsp vanilla extract
Preheat oven to 160 degrees C. Butter a 8x4 in loaf pan, or line with parchment paper (or use a silicone mould like I did, they don't need any prepping). Combine sugar and lemon zest, rubbing them together with your fingers until fragrant (it makes your fingers smell amazing too!). Add egg, oil and vanilla and mix. Add courgette. In a separate bowl, mix flour, salt, baking soda, baking powder and cinnamon (I probably don't have to say I can't be bothered with this step and just mix them straight into the batter, I am too lazy to wash up an extra bowl). Add the flour mixture to the courgette batter and mix only until combined. Pour into loaf tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely. For the glaze, mix all ingredients and drizzle over the bread once it's completely cooled. Store in fridge, keeps for 4-5 days.
I was not expecting much from this bread due to my previous experiences. But it was very tasty. It was lovely and moist, and the glaze added the perfect final touch. I ate this for breakfast at work with a cup of coffee, and we also had it for pudding. I was amazed at how moist the bread was, even after several days in the fridge. Certainly a very enjoyable way to enjoy your courgettes. And finally a recipe for courgette bread I will make again!