Courgette and Carrot Bread serves twelve
15 mins to prepare, 35-40 mins to cook and 60 mins to cool / 218 calories per serving
- 160g (5 1/2oz) courgettes, grated
- 160g (5 1/2oz) Tesco NI carrots, grated
- 350g (12oz) Neill’s plain flour
- 1 1/2 tsp baking powder
- 1 tsp garlic granules
- 1 tsp paprika
- 3 large Skea eggs, beaten
- 1 tsp honey
- 80ml (3fl oz) olive oil
- a handful of fresh chives
- 80g (3oz) Dromona Mature Cheddar, grated
Heat oven to 200°C/180°C fan/gas 6. Grease and line a 1kg (2lb) loaf tin with baking parchment or a loaf-tin liner. Grate the courgettes and carrots then squeeze out as much excess water as you can. The best way to do this is either leave in a sieve over a bowl, sprinkled with 1 tsp of salt, for 15 mins, then press down to remove any excess. Or, wrap in a sheet of muslin and squeeze out the liquid that way.
Put the flour, salt, baking powder, black pepper, garlic and paprika in a large bowl. In another bowl whisk together the eggs, honey and oil until combined, add the grated and drained vegetables along with the chives and three quarters of the cheese.
Fold the wet into the dry ingredients; work quickly as over mixing will make the bread tough. Pour into the prepared tin, scatter on the rest of the cheese and bake for about 35-40 minutes, until a skewer comes out clean.