Vegan courgette loaf cake

    1 hour 20 min

    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.

    7 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    I made this bread twice in the last week; that's how good it is. I added walnuts and raisins because I am a nut lover. I found that it was a too sweet for my liking so the second one I made I reduced white sugar to 1/2 cup. Next time I make it I will take out the white sugar altogether because it was still sweeter than I like. Maybe it was the raisins I added. An absolutely great recipe  -  31 Aug 2010  (Review from Allrecipes US | Canada)


    My husband said this tasted more like banana bread - which works for us, b/c I'm not sure I could've gotten him or the kids to eat zucchini bread. But it's a great recipe to use up the extra zucchini from the garden that we can all eat - my son is allergic to dairy and eggs. The only change I did was to sprinkle cinnamon sugar on the top before baking to give it a crispy crust.  -  10 Jun 2011  (Review from Allrecipes US | Canada)


    Delicious! I substituted some carrot and green apple for part of the zucchini and baked in muffins. Turned out awesome!  -  08 Oct 2010  (Review from Allrecipes US | Canada)