When life gives you courgettes, make a courgette loaf. 

Words and recipe: Jane Wrigglesworth

INGREDIENTS

3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
4 x size 7 eggs
1 cup mashed bananas (about 2 medium bananas)
2 cups brown sugar
1 ½ cups shredded unpeeled courgettes
1 cup vegetable oil
1 cup chopped walnuts

METHOD

Preheat oven to 180°C.

Place flour, baking powder, baking soda, cinnamon and salt in a large bowl and mix to combine. In a medium-sized bowl, whisk together eggs, mashed bananas, sugar, courgette and oil.

Add the wet ingredients to the flour mixture and stir until just combined. Fold in the walnuts pecans. Pour into two small or one large loaf tin.

Bake 45 minutes in smaller tins, or about 60 mins in one large tin, or until a skewer inserted into the centre comes out clean.