This fabulous savoury courgette bread recipe can be enjoyed as a snack or a sandwich bread. It’s a great way to use up excess courgettes, freezes well and our courgette loaf recipe includes all ingredients and the full method. This courgette loaf recipe takes 90 minutes to prepare and bake and is a savoury, not sweet dish.
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How to Make Courgette Bread
This recipe for a courgette load makes two large loaf tins worth of courgette bread. It is easy to make and doesn’t take long or need any special equipment.
Courgette Bread Ingredients
These ingredients make two 8 inch x 4 inches (26.7 x 22.2 x 21 centimetres) (also known as a 2lb loaf tin) loaves of courgette bread.
- 360 grams of plain flour
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 220 grams of granulated sugar
- 240 grams of grated courgette (usually 2 medium-sized courgettes) – read about growing courgettes here
- 120 grams of unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
Additional ingredients can be sultanas or walnuts to add a little something extra to your savoury courgette bread.
Equipment needed to make Savoury Courgette Bread
Here’s the equipment and tools you will need to make this courgette bread recipe. We include these items in our kitchen essentials list, which you can see here.
- 2 x loaf tins
- Measuring spoons
- 2 Bowls
- Hand (or electric) Whisk
- Wooden Spoon/Spatula
- Cooling tray / rack
Courgette Bread Recipe Method
Preheat your oven to 140 degrees (fan) or 160 degrees (non-fan).
Set the shelf in the middle of the oven.
Grease two (21cm) (2lb) 8 x 4-inch (26.7 x 22.2 x 21 centimetres) loaf tins with either non-stick cooking spray or butter
Grate the courgettes and then squeeze excess water out of them. (I usually do this, firstly by grabbing in my fist and squeezing, then by wrapping the courgette in a clean tea towel and “wringing” it.
Melt the butter – you can do this with short bursts in a microwave, or by melting the butter in a saucepan.
In a bowl combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Mix them well.
In a separate LARGE bowl, whisk the eggs with the sugar.
Add the grated courgette, melted butter, and vanilla extract; stir to combine using a wooden spoon or a spatula
Add the dry ingredients to liquid ingredients gradually (to avoid lumps) and fold in until combined.
Divide the batter evenly into the prepared pans.
Bake for 60 to 65 minutes, or until a cake tester comes out clean.
Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out on the rack for them to cool completely.
How to Store Courgette Bread
Courgette Bread can be stored for up to a week in an airtight container (trust me you’ll eat it in that time though). If you want to freeze your courgette bread, then once it is completely cooled wrap it in an airtight freezer bag and then freeze. To defrost thaw overnight in the fridge.
Courgette Bread Nutritional Information Per Serving
Per serving (16 servings) / Serving size: 2.5 centimetre (1 inch) slice
- Calories: 302
- Fat: 14g
- Saturated fat: 8g
- Carbohydrates: 41g
- Sugar: 23g
- Fibre: 1g
- Protein: 4g
- Sodium: 65mg
- Cholesterol: 252mg
Courgette bread is great eaten fresh with butter it also works well if toasted, especially if you are freezing it.
Other Courgette Recipes we love cooking
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