You can serve it spread with a little butter but it's so wonderfully moist I really don't think it needs it.
I haven't been able to trace the exact origin of the recipe, it was given to my Nan many years ago when she was living in Egypt by a an American ex pat. Hence the North American usage of zucchini rather than courgette on the original note paper that it was written on. It's certainly a well travelled recipe.
Ingredients Makes 3 small loaves
480g grated courgette (keep the liquid that comes out of the courgettes while grating)
280g soft brown sugar
720g self raising flour
About 140ml vegetable oil
A pinch salt
1/2 teaspoon cinnamon (more according to taste)
100g chopped walnuts
|The loaf freezers and slice well|
Preheat the oven to 150c, grease and line 3 loaf tins
Measure the liquid from the grated courgette
Add oil to the courgette liquid until there is 240ml of liquid in total
Beat the eggs
Add the sugar and beaten eggs to the oil and courgette liquid, beat well.
Mix the grated courgette with the flour, salt and cinnamon
Combine the liquid mixture to the flour and grated courgette, stir together to form a batter
Divide the batter between into the greased loaf tins
Bake at 150c for 40-50 minutes until deep brown