Courgette Loaf

If you have excess courgettes to use up from summers bounty, try this delicious recipe for courgette loaf that Lianne from the Tui Team has shared!


  • 1 cup plain flour
  • 1 cup wholemeal plain flour
  • 1 teaspoon bicarbonate soda
  • Pinch of salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup caster sugar
  • 2 eggs
  • 2/3 cup sunflower oil
  • 2 cups grated courgette
  • 1/2 cup chopped hazelnuts (or a nut of your choice) 


  1. Sift the flours, bicarbonate soda, salt and cinnamon into a large bowl. Return the husks from wholemeal flour to mixture.
  2. Add sugar  to the mixture.
  3. Beat eggs and oil together and pour over the dry ingredients.
  4. Stir courgettes and hazelnuts into the mixture.
  5. Place batter into a well-greased loaf pan or 22cm fluted ring tin. Bake in a moderate oven allowing 45 minutes to 1 hour for the ring tin and 1 to 1 1/4 hours for the loaf tin.
  6. Serve sliced thinly and buttered.

This cake keeps moist and fresh for days.

Follow our step by step courgette growing guide >

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