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Courgette Loaf



  • 2 eggs

  • 125ml veg oil

  • 85g of soft brown sugar

  • 350g of grated courgette

  • 1tsp vanilla extract

  • 300g plain flour

  • 2 tsp cinnamon

  • tsp of nutmeg

  • 1/2 tsp of bicarbonate of soda

  • 1/2tsp of baking powder

  • tablespoons Nuts of your choice (walnut hazelnut pistachio)

  • 3 tablespoons of fruit of your choice (sultana raises current)

  • pinch of salt


  • Whisk

  • wooden spoon

  • teaspoon

  • 2 bowls

  • scales

  • spiraliser or grater

  • 2lb loaf tin

  • baking paper

  • smidge of butter to grease loaf tin

How to make it


Heat oven to 160c

Line a 2lb loaf tin with baking paper


Whisk the eggs oil and sugar together - add in vanilla extract or fresh vanilla


Add all the rest of the dry ingredients into a bowl and mix well - add a pinch of salt


Add the courgette to the egg mixture and stir well 

Add the flour mixture to the courgette mixture and stir really well

Add the lot into your lined 2lb loaf tin

Bake for 1 hour - test with a metal skewer (just push it in and pull it out if is clean is cooked - any bits of mixture just pop back in the over for 5 mins 


Leave to cool for 15 mins - this cake comes out hot and the courgette holds the heat - when its starting to cool lift out of the loaf tin to cool further -( if you leave in tin to totally cool it can go soggy from the steam given off by the courgettes which hold water)


Slice and enjoy - very scrummy when warm

This cake freezes really well - just let it go cold place in a freezer bag and freeze

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