Courgette & Walnut Loaf

Courgette & Walnut Loaf

by Diane Clark

I’m quite sure that courgette loaf is the whole reason courgettes exist! How else would we get to make a moist, rich and ever-so-slightly sweet cake like this and still be able to call it healthy?


  • Butter, for the tin
  • 2 large eggs
  • 125ml vegetable oil
  • 85g soft brown sugar
  • 350g coarsely grated courgette
  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 85g roughly chopped walnuts
  • 140g sultanas


  1. Heat oven to 180c/160c fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
  2. In another bowl, combine the remaining ingredients with a pinch of salt.
  3. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.