Courgette Bread

03 Dec, 2021

This is a special recipe handed down through generations of gardeners. Best made with fresh seasonal courgette.


3 eggs, beaten
1 cup vegetable oil
3 cup grated courgette
1/2 tsp baking powder
1 Tbsp vanilla essence
2 cup white sugar
3 cup white all-purpose flour
1 tsp salt
2 tsp baking soda
1 Tbsp cinnamon
1 cup chopped walnuts (or a mix of nuts)


  1. Preheat the oven to 180˚C bake.
  2. Mix oil and eggs. Add the sugar and beat well.
  3. In a separate bowl, mix all remaining dry ingredients before adding to the current wet mixture.
  4. Add courgettes and nuts and stir in well. Set aside.
  5. Prepare two loaf pans by greasing them thoroughly and divide mixture evenly between them.
  6. Put into heated oven and bake for 1 hour or until cooked, check texture with a toothpick. Do not leave in the oven as this will make the loaves become dry.
  7. Let cool for 10 mins in pans before gently wedging out with a spatula.

You can also freeze your second loaf to enjoy later!

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