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.
375g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 ripe bananas
120ml vegetable oil
180g dark brown soft sugar
200g caster sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
425g grated courgette
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat an oven to 170 C / Gas 3. Grease two 45og loaf tins.
Sift the flour, salt, bicarb, baking powder and cinnamon together in a large bowl.
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.
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.