Courgette loaf

Now those who know me best know that I hate, no, wait… I despise courgettes. In my eyes they are the fruit of the devil. So it took me by great surprise one day when I was presented with courgette cake. I loved it. It came with w mascarpone filling and was incredible.

This is my take on the courgette cake. I love the cake, but the obvious problem with it is it needs to be rated. This loaf is smaller and not as ‘cakey’ – perfect for enjoying as a snack, a pudding or even a slightly healthier alternative for a lunch box!

The below recipe makes one standard loaf tin.


  • 300g self raising flour
  • 1 x regular courgette, grated 
  • 2 x eggs
  • 150g sugar (white or light brown)
  • 150ml vegetable oil
  • 1 teaspoon (or more – this is personal preference) of each of the following: cinnamon, ginger, mixed spices 
  • 150g raisins / sultanas (either/or/both)
  • Pinch of salt


  1. Preheat oven to 180c or 160c for fan assisted ovens
  2. Grate courgette roughly.
  3. Using a sieve, squeeze out any excess moisture from the courgette
  4. Mix the egg, sugar & oil, and then stir in the courgettes
  5. In a separate bowl, mix the flour, spices, fruit & salt
  6. Create a well in the flour mix
  7. Add the courgette mix to the flour mix and stir thoroughly
  8. Pour until the loaf tin
  9. Bake for 60 – 70 minutes, checking from 50 minutes.
  10. Test loaf with w sharp thin knife or a skewer m. When this comes out clear, your bake is ready!
  11. Ensure you enjoy a slice warm, with a nice cup of earl grey!

I hope you love this cake as much as i do!


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