Lemon Courgette flesh Bread
easy and delicious new way of investing those flesh leftover after a stuffed courgette meal. Moist lemony fresh bread with minimum effort and ingredients.
Ingredients
Dry ingredients
- 1½ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tsp lemon zest, Freshly grated
- ¾ cup brown sugar or coconut sugar
Wet ingredients:
- ½ cup vegetable oil (I use grapeseed oil )
- 100 g greek yogurt (I use vanilla or lemon flavored one)
- 1 tbsp lemon juice, freshly squeezed
- 2 large eggs, free range
other ingredients:
- 1 cup courgette flesh leftovers, roughly chopped into smaller pieces
- 1 tsp vanilla 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.