I can not believe that I have not put this recipe on my blog before! Its been my go to Summer cake recipe ever since the regular gluts of courgettes have come my way.
I have no childhood memories of courgettes, not one! I don’t think they made it into our house, my parents must not have liked them. I only seem to remember discovering them after I came to the UK, therefore I usually call them courgettes. I use the word zucchini for this loaf however as when I first started looking for inspiration for the courgette glut it was American recipes for zucchini cake that first caught my eye and the name has stuck!
This is a light cake with no taste of courgette, lets face it they are a rather tasteless vegetable aren’t they? The courgette do however lend a lovely moistness to the cake. Think carrot cake, only easier! Another thing I love about this loaf is that it uses olive oil rather than butter, a blessing for last minute cake making, no waiting for butter to soften! Finally as if I couldn’t sing this loaf’s praises enough, it freezes very well so when I have loads of courgette and I’ve got the food possessor out I shred more and make extra cakes to store in the freezer.
This loaf also works well with wholemeal flour.
I am linking this up with Ren’s Simple and in Season blog event as courgettes are most definitely in season at the moment!
Zucchini Bread
- 180 gram plain white flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 eggs
- 180 grams sugar ( I like to use unrefined)
- 125 ml olive oil – mild flavoured
- 1/2 tsp vanilla extract
- 200 grams grated zucchini (courgette)
- Pre heat oven to 170 c, 325 f, Gas 3. Prepare a loaf tin by greasing with a little olive oil and lining with baking paper.
- Weigh the flour, baking powder, baking soda and cinnamon into a bowl, whisk together.
- In another bowl, or in your mixer bowl beat together the eggs, sugar, oil and vanilla.
- Add the flour mix and combine well.
- Gently stir in the zucchini/courgette.
- Pour the mixture into your prepared tin and bake for approximately 45 minutes.
- When cooked cool in the tin for about 20 minutes the turn onto a rack to cool completely.
![[Your name]'s gallery on Punk Domestics](https://i0.wp.com/www.punkdomestics.com/sites/default/files/badges/GalleryBadge150.gif)
Made by Jayne 
#1 by Wendy Read (@Sunchowder) on August 31, 2012 - 19:17
I love Zucchini Bread! I have a go-to recipe myself, but your looks really good too. I add walnuts to mine for a special touch if I have them in the cabinet.
#2 by Jayne on September 1, 2012 - 12:49
Id like to add walnuts to mine but Andy is a hater of nuts in things!
#3 by Lizthechef on August 31, 2012 - 21:03
A nice, simple and healthy recipe – and me with zukes in my fridge!
#4 by laura@howtocookgoodfood on August 31, 2012 - 23:10
A perfect seasonal cake recipe Jayne and one which I am hoping to write about myself next week, sorry! Reason being it makes use of my first ever yellow courgettes. Don’t worry though, I have already written the post and it a kiddie friendly mini lunchbox type recipe. I do love using olive oil in cakes and agree with you, can’t really taste the courgette but gives it lots of texture. But have to say I do love the courgettes flavour which I think is yummy when chargrilled on the BBQ, one of my absolute favourite veggies! I hope it encourages more people to use this vegetable in baking :)xx
#5 by Jayne on September 1, 2012 - 12:53
Thanks for commenting, I look forward to seeing your recipe! You are right, courgettes on the bbq are delicious!
#6 by Angela - Garden Tea Cakes and Me (@daisyangel1) on September 1, 2012 - 11:19
I’ve only ever made Courgette Loaf once and thought it too oily so never bothered again. But maybe its about time I gave it another go although I don’t seem to have quite so many courgettes in the garden this year.
Angela
#7 by Jayne on September 1, 2012 - 12:51
This isn’t oily at all! The weather has affected everyone’s veg this year, Ive yet to see a ripe tomato!
#8 by katiezeller on September 8, 2012 - 19:34
No courgette when I was growing up, either. I didn’t start eating them until we lived in Andorra and our neighbor kept giving them to us. I consider them a ‘blank canvas’ LOL
#9 by Jayne on September 9, 2012 - 10:26
Yes! Definitely a blank canvas!
#10 by charlotteskitchendiary on September 13, 2012 - 21:34
Another great recipe Jayne. Thank you for sharing!
#11 by charlotteskitchendiary on September 13, 2012 - 21:35
PS I love courgettes and was regularly fed them as a child, but I know many people who said they were their “worst vegetable” as a child!
#12 by charlotteskitchendiary on September 14, 2012 - 06:55
Well better late than never, lovely to read this Jayne!
PS you are lucky to have a good supply or courgettes available!