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: