Archive of BBC Food Recipes

Courgette (zucchini) bread

Prep time less than 30 mins
Cook time less than 30 mins
Makes 2 loaves
Dietary Vegetarian
From A Taste of My Life
Courgettes in cake sounds odd, but it's an American classic. Spiced with nutmeg, the cake is moist, delicious and easy.


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated courgettes and the pineapple pulp.

  3. In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.

  4. Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.

  5. Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.


  • 3 free-range eggs
  • 250ml/9fl oz olive oil, plus extra for greasing
  • 450g/1lb caster sugar
  • 2 tsp vanilla extract
  • 4 courgettes, coarsely grated
  • 225g/8oz pineapple pulp
  • 425g/15oz plain flour, plus extra for dusting
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • ½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ¾ tsp freshly grated nutmeg
  • 110g/4oz walnuts, chopped
  • 170g/6oz raisins

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