Vegan courgette loaf cake

Vegan courgette loaf cake


1 person made this

About this recipe: This yummy, moist, rich courgette bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.


Serves: 12 

  • 375g plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 2 ripe bananas
  • 120ml applesauce
  • 120ml vegetable oil
  • 180g dark brown soft sugar
  • 200g caster sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 425g grated courgette

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

  1. Preheat an oven to 170 C / Gas 3. Grease two 45og loaf tins.
  2. Sift the flour, salt, bicarb, baking powder and cinnamon together in a large bowl.
  3. Beat the bananas, apple sauce, oil, brown sugar, caster sugar, vanilla extract and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the courgette and mix until combined. Pour the mixture into the prepared loaf tins.
  4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 60 to 90 minutes. Cool in the tins for 20 minutes before removing to cool completely on a wire rack.


This recipe can also be made into muffins; simply bake for less time, checking after 30 minutes.

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