Courgette and Cinnamon Bake

We were given this delicious cake/bake in church in Canada 6 hours north of Montreal, off the St Lawrence River, where only during the summer its doors are opened with a visiting vicar. Someone brings in something delicious each week and this is one of them.  Whether a churchgoer or not, yummies and ‘cook outs’ on the beach mean you may go just for the summer!  It was so delicious that I had to ask for the recipe.  I like it for breakfast with a cup of tea or it is perfect for elevenses. This recipe came from Sarah Chick.  I just halved it because the quantity was a party amount, converted to grams, used gluten free self raising flour and added a little more egg.

INGREDIENTS
250g/8.8oz self raising gluten free flour
½ tsp salt
½ tsp gluten free baking powder
1½ tsp ground cinnamon
3 eggs
120g/4.2oz coconut oil
250g/8.8oz white, brown or coconut sugar
1½ tsp vanilla extract
170g/6oz grated courgette
Add a handful of chopped walnuts if you like

1.   Crumple a piece of baking paper and put it in a 20 x 10cm (8inch x 4inch)baking container.  Preheat oven to 180ºC/325F.

2.      Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl

3.      Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.

4.      Bake for 40 – 60 minutes, or until tester inserted in the center comes out clean.

5.      Cool in pan on rack for 20 minutes.

6.      Remove bread from pan, and completely cool.