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Mon, 20 Jan 2020 11:19 GMT

The Cookery Book – Zesty Courgette Bread

Lifestyle & Health

Hannah Bardsley - 7DNews London

Tue, 09 Oct 2018 13:18 GMT

This courgette bread is fluffy and light, with a zesty tang. The perfect thing to serve at an afternoon tea.

It is more of a cake really, along the lines of banana bread, but if you cook it in bread pans then you can call it bread, that’s the trick. And with ‘courgette’ in the name you can even pretend that is vaguely healthy, can’t you?  

‘Why bake with courgette?’ is something I hear a lot, along with ‘Um, I am not so sure,’ when I offer someone a piece. Let’s explore why using courgette in your baking is not something you should shy away from. 

First of all, courgette aids flavour, making whatever you bake delicious, and helping to bring out its full power. Courgette also softens and moistens whatever you add it to, so if you want a rich, moist chocolate cake, courgette will work wonders for it.  

Secondly, it is courgette season. And if, like me, you have made the most of harvest time and made a trip to a pick-your-own farm, you may have returned with an obscenely large courgette. Three courgette-based meals so far and I still can’t fit what’s left of it into the vegetable drawer of my refrigerator.  


3 Cups Self Raising Flour

1 Tsp of Cinnamon

1 Tsp of Salt

3 Eggs

1 Cup of Vegetable Oil

¾ Cup of White Sugar

¼ Cup of Soft Brown Sugar

Zest of 1 Large Orange

1 Tbsp of freshly squeezed Orange Juice

2 Cups of grated Courgette


Preheat the oven to 160 degrees Celsius. Grease and flour two 8x4 bread tins, or two cake tins.

Sift the flour into a bowl, add in the cinnamon and salt and mix together. 

In a separate bowl beat the eggs. Add both sugars, the vegetable oil, the orange zest and orange juice. Whisk together until the ingredients create a smooth mixture.  

Make a well in the centre of the dry ingredients and slowly pour in the wet mixture. Using a wooden spoon, fold the wet and dry ingredients together until completely combined. 

Add the grated courgette to the mixture, and fold together until the courgette is evenly spread throughout the mixture. 

Evenly divide the mixture between the two pans. Cook in the oven for an hour, when the top should be a pleasant golden colour. 

[Key: Tbsp = tablespoon, Tsp = teaspoon ] 

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