Canadian Zucchini and Cinnamon Bake

We were given this delicious cake/bread 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 self raising flour and added a little more egg.

Ingredients
250g self raising flour
½ tsp salt
½ tsp baking powder
1½ tsp ground cinnamon
2 eggs
120g coconut oil
250g organic sugar
1½ tsp vanilla extract
170g grated courgette
Add a handful of chopped walnuts if you like

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