Courgette (Zucchini) Bread

A moist, spiced American classic cake made with grated courgettes, pineapple, walnuts, and raisins in two loaf tins.

Baking Vegetarian Courgette Quick Bread Walnuts Zucchini

Estimated Nutrition

Calories

3421.3

kcal / serving

6842.5 kcal total

Carbs

472.6g

per serving

945.1 g total

Fat

164.1g

per serving

328.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Caster Sugar

tsp

Vanilla Extract

tsp

Bicarbonate Soda

0.5

tsp

Baking Powder

Dairy

piece

Egg

free-range

Fruits

225

Pineapple Pulp

170

Raisin

GrainsCereals

425

Plain Flour

plus extra for dusting

NutsSeeds

tsp

Salt

1.5

tsp

Cinnamon

ground

0.75

tsp

Nutmeg

freshly grated

110

Walnut

chopped

OilsFats

250

Olive Oil

plus extra for greasing

Vegetables

piece

Courgette

coarsely grated

Method

Preheat the oven to 180°C.

Blend eggs in a food processor, then add oil, sugar, and vanilla until thick.

Stir in the grated courgettes and pineapple pulp.

Mix flour, bicarbonate of soda, salt, baking powder, and spices in a separate bowl.

Fold dry ingredients into the wet mixture a third at a time using a spatula.

Add walnuts and raisins to the batter and stir.

Grease and flour two 12.5cm x 20cm loaf tins and divide batter equally.

Bake for about one hour until a skewer comes out clean.

Cool in tins for ten minutes then transfer to wire racks.