Name: Courgette loaf
Prep time: 15 minutes
Cook time: 30-35 minutes
Yield: 10
Ingredients: 2 medium eggs, beaten; 75ml rapeseed oil + 2 tsp to oil a 2lb loaf tin; 1 tsp vanilla extract; 3 tbsp granulated sweetener; 300g courgettes, grated; 200g wholemeal flour; 1 tsp baking powder; 2 tsp ground cinnamon

Known as zucchini bread in the US, this is a popular favourite and the perfect afternoon tea bread. It contains a large amount of grated courgettes and tastes sweet and spicy, with a texture like banana bread.

Serves

Prep

15 minutes

Cook

30-35 minutes

Nutrition information

Each 71g serving contains (excludes serving suggestion)

KCal: 151
Carbs: 14.4g
Fibre: 2.7g
Protein: 4.6g
Fat: 7.7g
(Medium)
Saturates: 0.8g
(Low)
Sugars: 0.8g
(Low)
Salt: 0.2g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

2 medium eggs, beaten
75ml rapeseed oil + 2 tsp to oil a 2lb loaf tin
1 tsp vanilla extract
3 tbsp granulated sweetener
300g courgettes, grated
200g wholemeal flour
1 tsp baking powder
2 tsp ground cinnamon

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Method

Step 1

Preheat the oven to 180°/gas 4.

Step 2

Oil the loaf tin and set aside.

Step 3

To a bowl add the eggs, oil, vanilla extract and sweetener, then beat together well.

Step 4

Mix in the courgettes then stir in the flour, baking powder and cinnamon.

Step 5

Place in the baking tin and bake for 30-35 minutes until firm to the touch.

Recipe tips

To test if the cake is cooked insert a small, sharp knife into the middle, if it comes out clean the cake is cooked. If there is uncooked mixture sticking to the knife it needs a little longer.
Try using yellow courgettes for a different coloured cake.
For a spicier version, add 2 teaspoons of mixed spice along with the cinnamon.
Freezing instructions: Slice then wrap in foil to freeze (you can then use slices as required).