Courgette and Carrot Loaf

Ingredients

3 cups self raising flour

1 tsps cinnamon (optional)

1/2 tsp salt

1 cup sugar

2 medium carrots peeled and coarsely grated

2 medium courgettes unpeeled and coarsely grated

1/2 cup sunflower oil

2 large eggs

TOPPING:

1/2 cup dark brown sugar

1/2 cup rolled oats or crushed cornflakes

1/3 cup plain flour

1/8 tsp salt

2 oz block margarine

Method

1. Pre-heat oven to 350 degrees F (180 degrees C)

2. Lightly grease bottom and sides of a 9" by 13" baking tin or 2 loaf tins

3. Combine flour, cinnamon, and salt.

4. In a separate bowl combine sugar, carrots, courgettes, oil and eggs.

5. Add in the flour mixture and stir until combined.

6. Put the mixture into the tins.

7. Make topping, mix the dry ingredients.  Rub in the margarine to make a crumble - to bread crumb stage.

8. Sprinkle the crumble mixture over the batter and bake for approximately one hour.

Notes

This is a very easy and delicious recipe, which can be served as a warm vegetable/kugel on a Friday night, and equally delicious served cold for Shabbos lunch.

The crumble topping can be doubled as it is delicious and more of it is good!

This can also be made as muffins for sheva brochas or parties (for this you do need the extra topping).

The sugar in the recipe can be reduced and it is still delicious!