Baking · Bread

Courgette Loaf

I’ve been threatening to make Courgette Loaf or Bread, whatever you prefer to call it, for a while and with an abundance of courgettes on special offer in the supermarket lately, it was as good a time as any.


It was such a simple loaf to throw together, I don’t know why I waited so long. It’s absolutely delicious, very moist, as one would expect and very moreish.

Ingredients img_2060

  • 2 large eggs
  • 125g Butter, melted & cooled
  • 250g courgettes, coarsely grated
  • 1 tsp vanilla extract
  • 300g plain flour
  • 50g Coconut Sugar
  • 140g Sultanas
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder


  • Heat oven to 180C/160C fan/gas 4. Prepare a 2lb loaf tin either with a loaf tin liner or butter and line it.
  •  In a large bowl, whisk the eggs, butter and sugar, then add the courgettes and vanilla.
  • In another bowl, combine the dry ingredients.
  • Stir the dry ingredients into the wet mixture, then pour into the tin.
  • Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

I sourced and made some slight changes to  this recipe from BBC Goodfood.


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