Courgette Bread

01Method

1. 1

   Heat the oven to 350°F. Thoroughly grease a 9×5-inch loaf pan with cooking spray.

2. 2

   Arrange the walnuts in a single layer on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Allow to cool, then roughly chop.

3. 3

   Using a coarse grater, shred the courgette into a bowl, then firmly squeeze out as much liquid as possible.

4. 4

   In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

5. 5

   In a large bowl, use an electric mixer on medium speed to beat together the sugar, oil, apple butter, vanilla, and eggs. Add the flour mixture and mix on low until just incorporated, then increase to medium speed for 30 seconds. Fold in the grated courgette and chopped walnuts until evenly distributed, then transfer the batter into the prepared loaf pan.

6. 6

   Bake until a skewer inserted into the centre comes out clean, 50 to 55 minutes. Leave to cool in the pan on a wire rack for 20 minutes, then turn out and cool completely before slicing and serving at room temperature.