Cooked - Courgette, Walnut And Rosemary Bread With Spiced Honey Butter

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Courgette, Walnut And Rosemary Bread With Spiced Honey Butter

1.0

2 courgettes (about 345g), coarsely grated but not wrung out

2 large eggs, lightly beaten

80ml olive oil

80g butter, melted

45g soft light brown sugar

1 tsp salt

Generous amount of freshly ground nutmeg

Finely grated zest of 1 lemon

Chopped leaves from 1 sprig rosemary, plus 3 sprigs for the top

¾ tsp baking soda

½ tsp baking powder

255g plain flour

30g chopped walnuts

½ tsp coriander seeds

½ tsp fennel seeds

4 black peppercorns

225g butter, at room temperature

1 tbsp runny honey

½ tsp chilli flakes

1 tsp toasted white sesame seeds (or half white and half black sesame seeds)

Heat the oven to 170 fan. Butter or lightly oil a 9x5 inch/ 22x12 cm loaf tin.
Put the courgettes into a bowl with the eggs, oil, butter, sugar, salt, nutmeg, lemon zest and rosemary. Mix all this together then add the baking powder, baking soda, flour and walnuts. Scrape this into the prepared tin and smooth the top. Lay the sprigs of rosemary on the surface.
Bake for 50-60 minutes. Put a skewer into the middle of the cake – if the cake's ready the skewer should come out clean. Leave to cool in the tin then carefully turn it out.
To make the butter toast the coriander, fennel and peppercorns in a dry pan until you can smell them (about 20 seconds). Tip them into a mortar and pestle and crush them. Add the chilli flakes. Work these spices and the sesame seeds into the soft butter, adding honey as you go. Scrape into a small bowl or ramekin, cover and put in the fridge to firm up. Serve with the bread.

Course🍞Bread

Diets🥕Vegetarian...

Category🍞Bread

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 52 weeks ago

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