Not too sweet, not too savoury, this is a perfect anytime bread to enjoy toasted, fresh with a cuppa or topped with fresh tomato and plenty of extra virgin olive oil. We love it with peanut butter too! As many of you won’t have a loaf tin you can bake this in a basic spring form cake tin with a removable base and slice nice long pieces across the cake rather than pie portions.
Preheat oven to 180C.
Liberally grease your tin.
In a food processor beat the eggs then add the oil and honey and then the pistachios and pulse to chop them roughly.
Tip into a bowl and change attachments and grate the courgettes. Tip out into the wet mix
Sift in the flour, baking soda, baking powder and salt and gently fold to combine.
Scrape out into your tin and even out the top.
Place in the preheated oven and bake for 45 minutes for loaf or cake tins. Muffins will bake in approximately 20-25 minutes.
Test with a skewer in the centre to check when done.
Serve hot with plenty of butter, cold with extra virgin olive oil, fresh tomato or peanut butter. Or toasted and served with any spread.
3 free-range eggs
1 cup vegetable oil
2 tablespoons Honey
180 grams Farro roasted shelled pistachios
4 courgettes grated
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Salt