25 February, 2016

COURGHINI BREAD


We have been spending a lot, a lot of time in the kitchen lately. I've had unwell children scattered over the past several weeks, so we tend to curl up with piles of books, play too much Memory, and watch probably too many Little House on the Prairie DVDs, but in the moments that they don't need me quite so much, I steal away to the kitchen. I'm not a chef, or even a baker, but the kitchen is my safe place. The rest of my home can be falling apart and I just find complete bliss in that little space. 
This week we've whipped up an antibiotic tonic, peanut butter cookies, the best meatballs you'll ever try, chicken & dumplings, banana bread, cough syrup, and vanilla extract. I have perpetual chicken stock simmering, and now this: courghini bread.

I have plans to share the recipes for nearly all of the things above, but for now, let's talk about the courghini. 

~

Courgette bread doesn't have the same ring as zucchini bread, so I contemplated for far too long whether to teach the children we were making zucchini bread, or courgette bread. Philippa solved this for me when the oven's timer went off and she announced, "I think the courghini bread is done."

(We pronounce this with the ˈʒet sound in courgette, but add ini to the end. Cour-ʒini bread!).



Thank you, my little sous chef. I'll keep you around.



Courghini Bread

ingredients:

1 1/2 cups plain flour
1 1/2 cups spelt flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons organic ground cinnamon 
3 free-range eggs
1/2 cup organic whole milk
1/2 cup oil (if you're like us and make a habit of not buying vegetable oils, both melted butter or coconut oil will work)
1 cup sugar
3 teaspoons vanilla extract
3 cups grated courgette, not peeled
1 cup soaked, chopped walnuts (soak them for maximum nutrition)
1/2 cup chocolate chips

method:

Preheat oven to 165ºC/325ºF. Butter two loaf pans.

Toss together flours, salt, baking soda, baking powder, and cinnamon.

Beat eggs, milk, oil, sugar, and vanilla in a separate bowl. Add dry ingredients and mix to combine. Fold in courgette, walnuts, and chocolate chips. 

Transfer to prepared pans. Bake in preheated oven until golden and set (about 40 minutes).


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