Courgette Bread

- Serves: 6
- Preparation time: 60 minutes
Method
This bread is a cake in disguise and a great way to get your little one eating vegetables. Like carrots, courgettes can be used to make not overly sweet bakes, which are moist and delicious
- Preheat the oven to 160°C/Gas Mark 3. Grease a 900g loaf tin.
- Sift together the flour, sugar, bicarbonate of soda, salt and cinnamon into a large bowl.
- Put the egg, oil, vanilla extract and nutmeg into a separate large bowl and mix to combine. Add the sifted ingredients and the buttermilk and mix well.
- Gently stir in the courgettes and walnuts. Do not over-mix.
- Pour the batter into the prepared tin and bake in the preheated oven for 40–50 minutes, or until a skewer inserted into the centre of the bread comes out clean.
- Leave to cool in the tin for 20 minutes, then turn out on to a wire rack and leave to cool completely.

Recipe from ‘BAKE’ part of Parragon Books’ range of Love Food cookbooks:
Nutrition
N/A
Puree
N/AFinger Food
Chop the courgette cake into 2cm chunks