Courgette Loaf - perfect for a lunchbox treat

School is back and we are so happy to be for it’s routine. The novelty of packing our lunchboxes again is a thrill and I’m devouring making healthy muffins and treats again. We had a glut of courgettes in the house this weekend and I really fancied making a loaf with them. This recipe makes such a moist and flavourful bake you’re children will never believe how healthy it is. In this recipe I have used buckwheat groats as our school is nut-free. They give the loaf a lovely crunch and they are also full of fibre which makes you feel full for longer. The magnesium in them supports energy levels so it’s a win-win bake! The ingredients below makes two loaves so you can easily freeze one for another week.

Ingredients:-

• 4 small courgetes grated (approx 720g)

• 375g self-raising flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 200g light brown sugar

• 2 eggs

• 2 tsp vanilla bean paste

• 120ml rapeseed oil

• 50g organic buckwheat groats ( crushed walnuts)

Method:

• Preheat the oven to 175 degree C and line two loaf tins with baking paper.

• Combine the dry ingredients in a large mixing bowl (self-raising flour, baking powder, bicarbonate of soda, cinnamon, ginger and ground nutmeg).

• In another large bowl, whisk together the sugar and the wet ingredients (the eggs, vanilla bean paste and salt. Stir in the grated courgette and the rapeseed oil.

• Now add the dry ingredients (little by little) to the wet ingredients ensuring each time the ingredients is fully incorporated.

• Fold in then buckwheat groats or the walnuts. You can also add a handful of golden raisins or softened dried dates or figs.

• Divide the mixture between the two loaf tins and bake in the oven for 50 minutes. Cool on a wire rack and serve sliced.

Vanessa x