Courgettes aren’t just for savoury dishes — they’re also a secret weapon in baking. Grated into this loaf, courgettes bring a natural moistness and subtle flavour that pairs beautifully with warm cinnamon and brown sugar. The result is a tender, lightly spiced cake that’s perfect for slicing thickly and enjoying with a cup of tea or coffee.
This recipe is wonderfully forgiving and adaptable: it keeps well for days, can be frozen, and even works with a handful of nuts, chocolate chips, or dried fruit folded through the batter. Whether you grow your own courgettes or just picked up a few extra at the market, this loaf is a brilliant way to use them up.
As seen on BBC Radio Foyle's Mark Patterson Show on 13th of August 2025.
Ingredients
- 225 g plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp fine sea salt
- 213 g light brown sugar
- 100 g caster sugar
- 180 ml vegetable oil
- 1 tsp vanilla extract
- 2 medium eggs, lightly beaten
- 300–350 g grated courgette (about 2–2½ medium courgettes)
Method
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Prepare the tin – Heat the oven to 175°C (fan 155°C). Grease and line a loaf tin (approx. 21 × 11 cm) with baking parchment, leaving an overhang for easy lifting.
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Mix dry ingredients – In a large bowl, whisk together flour, baking powder, bicarbonate of soda, cinnamon, and salt.
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Mix wet ingredients – In another bowl, whisk together the sugars, oil, vanilla, and eggs.
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Combine – Toss the grated courgette in the flour mixture to coat, then add the wet ingredients. Stir until just combined (don’t overmix).
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Bake – Pour into the tin and bake for 45–65 minutes, or until a skewer comes out clean. A probe thermometer should read at least 96°C in the centre. If it colours too quickly, cover loosely with foil.
Chef’s Notes
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Keeps well for 3–4 days in an airtight container.
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Add walnuts, pecans, or chocolate chips for extra texture.
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Freezes beautifully — slice before freezing for grab-and-go portions.
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