Cinnamon Banana Courgette Bread

It's been a long time since I've picked up Harry Eastwood's red velvet chocolate heartache. The last time was when i baked the aubergine brownie, an odd ingredient one might think but believe me it's actually really good! :)


So when it was time to show some #squashlove, that first place i turned to was of course this book! I was intending to post this recipe at the beginning of this month but as i made an impromptu trip home, i had to put it on hold for a bit. So here it is, on the last day in nov... a banana bread that's also filled with the goodness of courgettes or zucchini and nuts! The texture is a wee bit spongy but it tasted much better than when first made a banana courgette bread using another recipe.

Adapted from Harry Eastwood Red Velvet Chocolate Heatache
Ingredients

140g banana (peeled weight)
2 medium free-range eggs
100g golden caster sugar
150g topped, tailed, peeled and finely grated courgettes/zucchinis
150g plain flour 
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 tsp cinnamon 
1/2 tsp mixed spice
25g finely chopped brazil nuts
25g finely chopped pecans


Method
1) Preheat the oven to 180C/350F/gas 4. Brush the inside of a loaf tin with a little vegetable oil
2) Mash the banana thoroughly with a fork
3) Whisk the eggs and sugar for a full 3 mins until pale and light. Whisk in the mashed-up banana until completely incorporated. Add the courgette and beat again.
4) Add the flour, baking powder, salt, vanilla extract, cinnamon and mixed spice, and whisk again until completely blended.
5) Mix in most of the brazil nuts and pecans and pour the mixture into the prepared tin. Sprinkle the remaining nuts over the top and bake in the middle of the oven for 45 mins.
6) Remove the cake from the oven and leave it to cool in the tin for 10 minutes.

Refreshing Courgette, Lemon and Chilli Penne Pasta

I've been buying courgettes(zucchini) more often now ever since I started to cook this dish as it simply delicious! That and the husband has been asking for it every so often. :)  Of course I'm not complaining since it's also easy peasy to make! Using lemons in a pasta dish brings a whole new dimension to it, one that's refreshing, light and summery!


Serves 2


Ingredients:
175g of you favourite pasta
Olive oil
2 medium courgettes(zucchini), sliced thinly
2 cloves of garlic, finely chopped
1/2 tsp of crushed chillis
Grated zest and juice of 1 lemon


Method:
1. Bring a large saucepan of water to a boil, add pasta and cooked for 10 mins until just tender


2. Meanwhile, heat the oil in a large frying pan and add the courgettes in a single layer. Cooke on a medium to high heat for 5 mins until golden, turning to cook both sides. Add the garlic and chilli and cook for a further min. Season the courgettes and stir in the grated lemon zest.


3. Drain the pasta and toss with the courgettes . Add the lemon juice and give it another toss. Check seasoning and serve!

Recipe adapted from Waitrose everyday recipes