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
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.