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Food and Drink

Reader Recipe: Another bread winner

BEFORE moving on to the last of our cake and spiced bread recipes, a word about tins. Sylvia Budd of Edgware, Middlesex, wrote to suggest that I give baking-tin sizes, pointing out that it affects baking time. I have resisted listing tin sizes in the past, because there are many tins for each cake, and specifying a single sort would benefit kitchen shops more than cooks. But in future I will give the dimensions of my baking tins, and hope they will be taken as advisory rather than compulsory.

This recipe for hazelnut and courgette bread comes from Mrs A M Warren of Westbury-on-Severn, Gloucestershire. She found it in the food glossy, Bon Appetit, which was lying around her doctor's office. The original quantity for sugar was an excessive 11oz; I reduced it. Mrs Warren recommends the cake as a 'particularly good with cauliflower or broccoli cheese made with stilton'. She will receive a bottle of 1989 Bukkuram de Bartoli, a figgy-tasting Sicilian muscat, purchased from Reid Wines of Hallatrow, near Bristol.

Hazelnut and Courgette Bread

Yield: 2 medium loaves

Tins: 10in by 4in, bread shaped

Ingredients: 1lb (450g) strong white flour

1 heaped tsp baking powder

2tsp ground mace

1tsp salt

3 large eggs

6oz (170g) caster sugar

2tsp vanilla essence

14oz (400g) courgettes, trimmed and coarsely grated

7fl oz (200ml) soya oil

8oz (225g) hazelnuts, roughly crushed

Preparation: Preheat oven to 350F/ 180C/gas 4. Grease the two loaf tins, dust with flour and shake off excess. Sift flour, baking powder, mace and salt together - twice. In another large bowl, beat the eggs with the sugar until they are full and smooth, then beat in the vanilla and grated courgettes, then soya oil. Gradually beat in the flour, making sure it is absorbed fully. Stir in the hazelnuts. Divide equally between the loaf tins. Bake for one hour. Leave to cool in tins for 30 minutes, then turn out to cool on a wire rack.

Next week, the first of our recipes involving cream, yoghurt, sour cream and creme fraiche. New recipes are welcome, stating source, addressed to: Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB. Those whose recipes we print will receive a bottle of 1990 Givry Champs Pourot Domaine Ragot, a buttery chardonnay from Cotes Chalonnaise.