easy and delicious new way of investing those flesh leftover after a stuffed courgette meal. Moist lemony fresh bread with minimum effort and ingredients.
Servings 16slice
Ingredients
Dry ingredients
1½cupwhole wheat flour
½tsp baking soda
½tsp baking powder
¼tspsalt
2tsp lemon zest, Freshly grated
¾cup brown sugar or coconut sugar
Wet ingredients:
½cupvegetable oil (I use grapeseed oil )
100ggreek yogurt(I use vanilla or lemon flavored one)
1tbsplemon juice, freshly squeezed
2largeeggs, free range
other ingredients:
1cupcourgette flesh leftovers, roughly chopped into smaller pieces
1tspvanilla extract
Instructions
preheat oven on 180 C°. prepare your bread pan or any deep baking pan or your choice and grease with some oil. set aside.
sift together the dry ingredients : flour,salt, baking powder and baking soda. Add the lemon zest and mix together . set aside.
in another deep mixing bowl, whisk together the wet ingredients: oil, yogurt, sugar and lemon juice. whisk well until combined and you have a smooth mixture. add the eggs one at the time and whisk until you have a smooth mixture.
add the dry mixture to the wet mixture and fold with a spatula until just combined.
add the courgette flesh and the vanilla and fold together with spatula till everything is mixed.
bake in preheated oven for 50 minutes or until a wooden tooth pick come clean.
remove from oven and let it rest for 20 min in baking an before transferring to cooling rack to cool down completely.
enjoy warm with some jam or cheese or let it cool down completely before string in fridge for up to 5 days.