This easy gluten free courgette bread recipe will become a popular treat in your household in no time all thanks to Jenny Kay.
The best thing about this recipe is that its gluten free therefore gluten intolerant or sensitive people can enjoy this treat without the fear of having negative reactions.
Ingredients:
- 4 eggs
- 250ml castor sugar
- 100ml oil
- 90ml greek yoghurt
- 5ml vanilla extract
- 1 lime, zest and juice
- 4 medium courgettes, grated
- 500ml gluten free flour
- 7ml baking powder
- 5ml salt
- 200ml pecan nuts, chopped
- 125ml dried cranberries, chopped
2. Grease and base line four 80x150cm loaf tins.
3. In a mixing bowl, whisk together the eggs, sugar, oil, yoghurt and vanilla.
4. Stir in the lime zest and juice.
5. Place the grated courgettes in a tea towel and squeeze out most of the liquid.
6. Stir into the egg mixture.
7. Sift in the flour, baking powder and salt and gently combine.
8. Stir in the pecan nuts and cranberries.
9. Do not over mix.
10. Spoon the mixture into the prepared loaf tins.
11. Bake for 40-50 minutes, or until a skewer inserted into the middle comes out clean.
12. Remove and cool slightly in the tins before turning out onto a cooling rack to cool completely.
13. Drizzle with glace icing, extra chopped pecan nuts, dried cranberries and lime zest if desired.
- 15ml lime juice
- 15-20ml cold water
Glace Icing Instructions:
1. Mix together the icing sugar and lime juice and enough water to make a thick paste that can be drizzled.
Makes 4 small loaves