Courgette Bread


  • 1 ½ Cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup of light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla essence
  • 1 cup grated courgette

*optional – 1 cup of choc chips or chopped nuts & raisins


  1. Preheat the oven to 180 degrees
  2. Grease a 9x5 (or 8x4) inch loaf pan
  3. Mix the flour, baking soda, salt, cinnamon, nutmeg (and chocolate chips if you are adding them) in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla and courgette together until combined.
  4. Pour the wet ingredients into the dry ingredients, whisking gently until just combined and without overmixing. You should have a semi-thick batter.
  5. Pour the batter into your prepared loaf pan. Bake at 45 – 55 minutes. You can pop tinfoil loosely over the top about half way through to prevent heavy browning.
  6. Monitor your loaf as baking times will vary between different ovens. Test the loaf by inserting a toothpick or skewer into the middle of the loaf. It will be ready once the skewer comes out mostly clean without raw batter.
  7. Remove from the oven and set on a wire rack. Allow to cool before slicing.

Store in an air-tight container at room temperature for 3-4 days, or in the refrigerator for up to 1 week.