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
10
Prep
15 minutes
Cook
30-35 minutes
Each 71g serving contains (excludes serving suggestion)
KCal
150
Carbs
14.0g
Fibre
2.9g
Protein
4.6g
Fat
7.7g
Saturates
0.80g
Sugars
0.8g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 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
Method
Method
- Preheat the oven to 180°/gas 4.
- Oil the loaf tin and set aside.
- To a bowl add the eggs, oil, vanilla extract and sweetener, then beat together well.
- Mix in the courgettes then stir in the flour, baking powder and cinnamon.
- Place in the baking tin and bake for 30-35 minutes until firm to the touch.
Chefs 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).