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–+ servings

Courgette, Carrot, Rosemary & Walnut Savoury Loaf

The Balanced Kitchen
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Prep Time 30 minutes
Cook Time 1 hour
Course Breakfast, Brunch, Light Bite
Cuisine English
Servings 8

Ingredients
  

  • 2 medium courgettes washed, grated
  • 2 medium carrots washed, grated
  • 1 eating apple washed, grated
  • 4 medium eggs whisked
  • 60 mls olive oil
  • 100 g walnuts crushed
  • 2 sprigs rosemary chopped
  • 150 g wholemeal spelt flour
  • 150 g plain white spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Gather and prepare all of the ingredients by grating the courgettes, carrots and apple into a bowl, whisk the eggs and chop the walnuts and rosemary.
  • Now start to combine the ingredients together but adding the whisked eggs, oil, rosemary and walnuts to the grated items and add the salt and baking powder to the flour. Stir both bowls together to create one bowl of mixture.
  • Pour the batter into a prepared 2lb loaf tin which has been lined with greaseproof baking paper.
    Top tip: scrunch the greaseproof paper into a bowl and wet under a running tap.  Shake off any access water and unravel the paper.  This will make it much easier to line your loaf tin
    Add the mixture to the loaf tin and ensure an even coverage.
    Bake in a preheated oven at 180 C (fan) for 60 minutes.
  • After about 45 minutes, check the top of the loaf and if it looks to be browning too much, place a piece of foil loosely over the top so that it can continue baking and allowing moisture to escape, but not burn on top.
    There will be a lot of moisture in the mixture from the courgette, carrot and apple so it is important to cook for the full hour or slightly longer (5mins) if it requires it.  Moisture will continue to release during the cooling time also so bear this is mind when checking.  It needs to be cooked through without any moisture pockets but not bone dry!
    If you are not eating the loaf on the day of cooking, you must allow to it to completely cool to room temperature, uncovered otherwise it will become soggy. 
    Once cooled, cut the loaf into serving slices or chunks and store in an airtight container in the fridge for up to 3 days.
    You can eat the loaf cold or lightly toast - delicious either way!
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