Pineapple and courgette loaf

    1 hour 20 min

    A super-moist cake, which is perfect for afternoon tea, elevenses or popping into packed lunches. It's lightly spiced with cinnamon and dotted with raisins and walnuts.

    107 people made this

    Makes: 2 loaves

    • 375g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 400g caster sugar
    • 250ml vegetable oil
    • 3 eggs
    • 3/4 teaspoon vanilla extract
    • 250g grated courgette
    • 1/2 (432g) tin crushed pineapple, well drained
    • 145g raisins
    • 115g chopped walnuts

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 170 C / Gas 3. Line the bottom of two 23x13cm loaf tins with baking parchment.
    2. Mix flour, bicarbonate of soda, salt, baking powder and cinnamon in a bowl. Set aside.
    3. Beat sugar, vegetable oil, eggs and vanilla extract together in a large mixing bowl, then stir in courgette and pineapple.
    4. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine.
    5. Divide batter evenly between the two prepared tins. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour.
    6. Working with one loaf at a time, hold the tin on its side and gently tap the sides against the kitchen surface to loosen it. Cover the tin with a cooling rack and invert it to tip the cake out. Peel off the baking parchment and allow to cool completely.

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    Reviews in English (40)


    This was great, really tasty. I halved the amount of sugar, and it sweet enough with the pineapple  -  17 Sep 2011


    Very tasty. Hubby is diabetic so I substituted sweetener for sugar, didn't have any nuts or raisins so I substituted mixed fruit for them. This will definitely be a favourite.  -  11 Jul 2016


    this was delicious will def make again :D  -  12 Jun 2013