By The Green Parent
02nd September 2022
This one is for people who adore a savoury loaf. It’s great toasted under the grill with some shaved cheese on top. Savoury, earthy and sweet, this is the perfect morning snack. We always bake two loaves at a time – one for us, and another for our neighbours. That way, we know we’ll get treated to some of their kombucha when brewing time comes around!
MAKES 2 LOAVES
USE
- 600g spelt flour
- 1 teaspoon baking powder
- 115 g walnuts, roughly chopped
- 2 tablespoons finely chopped rosemary
- ½ teaspoon salt
- 4 eggs
- 540 g grated courgette
- 185 ml melted coconut oil
- 125 ml melted butter
- 1½ tablespoons grated lemon zest
- 1 tablespoon honey
DO
- Preheat the oven to 180°C (350°F). Grease two 21 x 11 x 7 cm loaf tins with coconut oil.
- In a large bowl, combine the flour, baking powder, walnuts, rosemary and salt.
- In a separate bowl, whisk the eggs. Stir in the courgette, coconut oil, butter, lemon zest and honey.
- Slowly add the dry ingredients to the wet, stirring as you go.
- Divide the dough into the two loaf tins. Bake for 40–45 minutes or until the loaves are golden brown. You’ll know each loaf is ready when you gently press down on the top and it bounces back.
- Transfer the loaves to a wire rack and allow them to cool in the tin for a few minutes. Take the loaves out of the tins and place them on the rack to cool completely.
- Serve slices with butter and ricotta, or toast them under the grill with some cheese.
- Freeze a loaf if you like or give it to a neighbour.
Oh and if you’ve got more of a sweet tooth, replace the grated courgette with the same amount of grated apple. Rosemary and apple is one of our all-time winning combinations!
MORE INSPIRATION
READ Slow Down and Grow Something: The Urban Grower’s Recipe for the Good Life. Cultivate. Cook. Share. by Byron Smith and Tess Robinson Murdoch Books
