Courgette & Oat Bread

 

 I found this recipe the other day for a Courgette loaf which sounded really delicious and quite healthy as well.  There is only 1/4 cup of butter in the whole loaf, which isn't bad.

 

It uses applesauce to make up for some of the fat.  That can't be bad, plus the addition makes for a nice moist loaf.  Too often when you remove the fat from something you end up with something that is either too sweet, or had a wierd texture . . . this isn't the case here.



This loaf is moist, delicious, not too sweet and stogged full of things which are good for you, like old fashioned oats, toasted walnuts . . . grated courgettes . . .



It makes a really large loaf which doesn't rise really high.  I was a bit worried when I got it into the pan as it almost filled it up all the way, but it was ok.  There was no overflow onto the oven floor.  Whew!!



We quite liked this.  I always love to have butter on my quick breads, and the fact that there was very little fat in the actual loaf took away some of the guilt I usually feel in doing that!  Adapted from Best Loved Reader Recipes, a BHG special interest publication.

 

*Courgette and Oat Bread*
Makes 1 large loaf

Printable Recipe

This makes a really large loaf that is low in fat and full of things that are good for you like oats, nuts, raisins and courgettes!

290g of caster sugar (1 1/2 cup)

2 1/4 tsp cinnamon, divided

250g flour (2 1/2 cup)

80g rolled oats (1 cup)

1 tsp baking powder

1/2 tsp bicarbonate of soda

3/4 tsp fine sea salt

3 large free range eggs

250ml jar of applesauce (1 cup)

60g butter, melted (1/4 cup)

1 tsp vanilla

1 1/2 medium, unpeeled, courgette grated coarsely (2 cups)

115g of chopped toasted walnuts (1 cup)

115g of raisins (3/4 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a large loaf tin (9 by 5 by 3) and dust lightly with flour.

Measure out 1 TBS of the sugar and 1/4 tsp of the cinnamon.  Whisk together and set aside.

Beat the eggs in a large bowl until foamy.    Beat in the remainder of the sugar, the applesauce, the melted butter and vanilla.  Whisk together the flour, oats, baking powder, bicarbonate of soda and salt.  Stir this into the wet mixture about 1/3 at a time, mixing only to combine.  Fold in the courgette, walnuts and raisins. 

Spoon into the prepared loaf tin.  Sprinkle with the cinnamon sugar.

Bake for 1 hour and 20 minutes, or until a toothpick inserted near the centre comes out clean.  Allow to cool in the pan on a wire rack for 10 minutes.  Remove from the pan and cool completely.  Wrap tightly and store overnight before cutting.   Store in an airtight container.