Courgette, pistachio and olive oil bread

Serves 8-10

For the Loaf:

• 2 large eggs
• 125ml olive oil
• 90g light brown sugar
• 2 courgettes (450g)
• 300g buckwheat flour
• 1/2tsp bicarbarbonate soda
• 1/2tsp baking powder
• 65g pistachios
• 2 lemons (zest)

For the Drizzle:

• 1tbsp set honey
• 1 lemon (juice)

For the Loaf:

• Pre heat oven to 180°c.
• Line and grease a 2lb loaf tin with baking parchment.
• In a medium size bowl mix the eggs, olive oil and sugar together.
• In a large bowl coarsely grate in the courgette and then add the flour, bicarbonate, baking powder, chopped pistachios and lemon zest.
• Add the egg mix to the courgette mix and fold together until evenly combined.
• Pour mix into the pre lined and greased tin. Smooth the surface with a spatular and pop in the pre heated oven for 40-60mins or until the top is golden and risen and a skewer comes out clean.
• Once cooked leave to cool in its tin.

For the Drizzle:

• In a small bowl mix together the honey and lemon juice to make a tart drizzle. Leave in the fridge while the loaf cools.
• Once cool slice the loaf in to 8-10 slices and serve with a little of the honey and lemon drizzle.

NOTE: Nutritional information is for 1/10 served with lemon drizzle