| 1. |
Preheat the oven to 180C. |
| 2. |
Peel and grate the courgette and then squeeze out all the liquid. |
| 3. |
Whisk the eggs until pale and frothy.
Add the butter, vanilla and blend. |
| 4. |
Add the courgette and blend until all the ingredients are combined. |
| 5. |
Mix all dry ingredients in a separate bowl and make sure that there are no lumps.
Then add the batter mix blend until all the ingredients are combined. |
| 6. |
Stir in half of the nuts. |
| 7. |
Line a loaf tin with parchment paper, then fill it in with the batter.
Add the remaining nuts on top and bake for about 45 to 50 minutes. |
