Dairy free courgette bread

    1 hour 15 min

    Courgette bread (Zucchini bread) is an American staple which is not (yet!) appreciated in Britain. "Yuck, courgettes in bread?" I hear you cry; but you like carrot cake, right? This is a ‘quick bread’ (sweet & non-yeasted) just like banana bread, which can be made from this recipe as well (see tip). With courgettes or bananas, it's a delicious dairy-free treat.


    4 people made this

    Makes: 1 loaf cake

    • 190g self-raising flour
    • 50g dark brown soft sugar
    • 100g light brown soft sugar or golden caster sugar
    • 50g chopped pecans or walnuts
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1 pinch freshly grated nutmeg
    • 375g courgettes, scrubbed but unpeeled
    • 2 large eggs
    • 80ml oil
    • 1 lemon, zested

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat your oven to 180 C / 160 C fan / Gas 4. Very lightly oil the bottom and sides of a 2-lb loaf tin, and line the bottom with baking paper.
    2. In a large bowl, mix the flour, sugars, nuts, baking powder, bicarb, cinnamon, and nutmeg with a fork. Break up any clumps of sugar as you go.
    3. Grate the courgettes into a bowl lined with kitchen paper. Squeeze out the excess liquid and discard the paper.
    4. In another bowl beat the eggs manually, then stir in the oil, grated courgettes, and lemon zest until well combined.
    5. Fold the eggs and grated courgette into the dry ingredients just until fully moistened. Over-working will create a tough, close-textured loaf, so be gentle. Scrape the batter into your prepared tin and smooth the top.
    6. Bake until a skewer inserted into the middle comes out clean, about 1 hour, turning the tin halfway through for even baking. Leave the tin to cool on a cooling rack for 5 to 10 minutes before turning out. Use a palette knife if necessary to loosen the sides of the loaf from the tin.


    For banana bread, simply substitute the same weight of peeled bananas for the courgettes, about 3 bananas, well mashed, and the riper the better, best if they are really brown. I also add more ground cinnamon and nutmeg, and a touch of ground ginger when making this recipe with bananas.

    See it on my blog

    Shazz Bakes

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