Courgette seems to be having a bit of moment. First of all, the ‘spiralizer’ and clean eating phase introduced us to courgetti, the no-carb, vegetable alternative to spaghetti. Then it started appearing in cakes around the country, offering a different sweet snack to the ubiquitous carrot cake.
Food blogger Renée Kemps has taken the courgette admiration to another level, by baking it into a courgette bread. Developing a recipe consisting of spelt flour, eggs, sugar and grated courgettes, this is more a bread/cake hybrid that can be eaten sweet or savoury, depending on what you pair it with. The result is a moist, slightly sweet loaf that’s best enjoyed fresh, warm and topped with crème fraiche, lemon and chopped hazelnuts.
For the full recipe, go to Renée Kemps’ blog.
Words by Angharad Jones. Images property of Renée Kemps
