When courgette is in season, I tend to find that we have a glut of it and I have to start thinking creatively about how to use it. There are only so many curries and roasts that you can eat that are stuffed with courgette.
But (and this will come as a surprise to absolutely no one) one of my favourite ways to eat courgette is in bread form. Warm out of the oven with a quick dollop of fast melting spread, I find courgette bread to be the spicy cousin to another favourite of mine, banana bread.
Vegan Zucchini Bread aka Vegan Courgette Bread to my UK readers.
- 3 cups of wholegrain flour
- 3 teaspoons of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 cup of brown sugar
- 1 cup of granulated sugar
- 1 cup of vegetable oil
- 2 teaspoons of vanilla
- 2 tablespoons of flax seed
- 1/2 cup of water
- 2 cups of grated zucchini
- Preheat your oven to 180 C. Line and grease 2 baking tins.
- Add your flax seed to the water and set it aside. Stir together all your dry ingredients. Then thoroughly mix in your oil, and vanilla. Then add in the flax seed/water mixture. Lastly, fold in the grated zucchini. Pour your batter into your two tins.
- Bake for around 45 minutes. Check your zucchini breads to see if the center is cooked and the top is only golden-brown. (Larger tins might need a bit more time.)
- This recipe makes 2 medium sizes loafs.
Have you tried courgette bread?
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