It’s been a week of celebrating the versatility of courgettes – yes, even in cakes! Trust me, this one never ceases to amaze people. Back in November, I had the pleasure of going to one of Borough Kitchen’s gluten-free baking courses at their cooking school, and I learnt how to bake this flavourful and malty quick bread. Try it out yourselves – and adapt the spices to your taste.
One of the wonderful things about this dish is that it’s cost-effective, incredibly quick and easy to make and can also be made vegan if you choose to leave out the grated parmesan cheese at the end. I made this for the first time when I was a student in my final year (all those months ago) and was in desperate need of a nutritious and delicious recipe, without being time-consuming – and I’ve been making it and passing it onto friends ever since.