Courgette, honey and yoghurt loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Light salad oil |
| ½ | cup | Mild honey, eg blue borage, rata |
| 2 | Eggs | |
| 2 | mediums | Courgette, grated |
| ½ | cup | Yoghurt or buttermilk |
| Finely grated rind of 1 orange | ||
| Finely grated rind of 1 lemon | ||
| 2 | tablespoons | Sugar |
| 1 | cup | Bran |
| 3 | cups | White Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Each ground ginger and nutmeg |
| 1 | teaspoon | Baking soda |
| ¼ | cup | Orange juice |
| 1 | cup | Chopped walnuts |
Directions
Beat oil and honey until well mixed. Add eggs one after the other and beat after each addition. Stir in grated courgette and yoghurt and rinds. Combine dry ingredients (except soda) and separately combine orange juice and soda. Fold into creamed mix quickly and lightly with nuts. Pour mix into a greased log pan and bake at 180øC for 50 minutes or until a skewer comes out clean when inserted into the centre. Stand for 5 minutes before turning out.
Source: Cuisine March '95