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Courgette Loaf

These sweet loaves make a perfect mid-morning or mid-afternoon snack. The bulk of the courgettes keep the calories lower, and with no butter added, a modest slice of this is a lovely healthy treat.

MAKES 2 LOAVES

EACH SERVING 10

low-fat spread, for greasing

3 medium eggs

240ml (8½fl oz) light olive oil

480g (17oz) caster sugar

720g (1lb 9oz) plain flour, sifted

2 tsp baking powder, sifted

1 tsp ground cinnamon

480g (17oz) courgettes, coarsely grated

2 tsp vanilla extract

50g (1¾ oz) chopped walnuts

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Grease 2 x 900g (2lb) loaf tins with low-fat spread and line the bases with baking parchment.

3 Using a hand whisk, mix the eggs and olive oil together in a large bowl.

4 Next, add the caster sugar and whisk for a further 3 minutes.

5 Now, fold in the sifted flour, baking powder and cinnamon with a large metal spoon, then add the grated courgettes, vanilla extract and chopped walnuts and mix well.

6 Pour the cake mixture evenly between the prepared loaf tins and bake for 1 hour or until risen and golden. Serve warm or cold with a lovely cup of tea!