Zucchini Bread
A moist, lightly spiced loaf cake made with grated zucchini (courgette bread in the UK), with a soft crumb and a brown-sugar flavour.
- 300 g courgettes
- 250 g plain flour
- 200 g light brown soft sugar
- 125 ml sunflower oil
- 2 pc large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1½ tsp ground cinnamon
- ½ tsp fine salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 180°C (160°C fan, gas mark 4). Grease a 900 g (2 lb) loaf tin, about 21 x 11 cm, and line it with baking paper, leaving a strip hanging over the long sides to lift the loaf out later.
- Step 2
Coarsely grate the courgettes without peeling them; you need 300 g. Do not squeeze them dry, because their liquid is what keeps the loaf moist. If water has pooled in the bowl, just pour that off or blot the top with kitchen paper.
- Step 3
In a medium bowl, whisk the flour, baking powder, bicarbonate of soda, cinnamon and salt together.
- Step 4
In a large bowl, whisk the eggs, sugar, oil and vanilla for about a minute, until the mixture looks thick and slightly paler. Stir in the grated courgette.
- Step 5
Add the dry ingredients to the wet and fold with a spatula only until no dry flour is visible. A few small streaks are fine. Overmixing develops the gluten and makes the loaf tough and dense.
- Step 6
Scrape the batter into the tin and level the top. Bake for 55 to 65 minutes, until the top is domed and golden and a skewer pushed into the centre comes out clean or with a few moist crumbs. If the top is browning too fast after 35 minutes, cover it loosely with foil.
- Step 7
Leave to cool in the tin for 15 minutes, then lift out using the paper and cool on a wire rack for at least 45 minutes before slicing. It keeps for 3 days in an airtight tin, and slices freeze well for up to 3 months.
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