Breads & Bakingdeliciouslyella
Zesty Courgette Loaf
Looking for a novel way to eat more veg? Grated courgette gives this cake a lovely moist texture. Paired perfectly with a tangy lemon glaze, it makes a delicious teatime treat.
👥 10 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●knife
- ●saucepan
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Put the coconut sugar, flour, baking powder and a pinch of salt into a large bowl. Put the grated courgette in a clean tea towel and squeeze out as much moisture as you can. Toss the courgette through the flour mixture until coated. Gradually add the milk and oil, while mixing, to create a smooth batter. Fold through the lemon zest.
coconut sugar6 ozbaking powder0.5 teaspoon
2
Line a 900ml / 2 lb loaf tin with oil and baking parchment. Pour in the cake batter, smoothing over so it’s level. Bake for ⏱️ 1 hour ⏱️ 10 minutes–⏱️ 1 hour ⏱️ 15 minutes until golden and a knife inserted comes out clean.
3
Meanwhile, make the glaze. Add the lemon juice and maple syrup to a small saucepan over medium heat and bring to a simmer; then take off the heat.
4
While the loaf is still warm, poke small holes over the top using a knife; pour over the glaze. Leave in the tin to cool completely, then remove and slice.
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