Cinnamon Spice Courgette Bread
Inspired by techniques from America's Test Kitchen.
Shredded courgette is squeezed dry and folded into a simple, warmly spiced batter, giving this quick bread a moist, tender crumb without any yeast or rising time. Cinnamon and allspice round out the sweetness, so each loaf bakes into a soft, cake-like bread that's just as good plain as it is buttered.
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Method
- 1
Heat the oven and prep the pan. Set a rack in the middle of the oven and heat to 190°C (170°C fan). Generously grease a 23 x 13 cm loaf tin.
- 2
Shred and squeeze the courgette. Shred the courgette on a box grater, then squeeze it firmly in a clean tea towel or colander to press out as much liquid as possible.
- 3
Mix dry and wet ingredients separately. Whisk the flour, bicarbonate of soda, baking powder, cinnamon, allspice and salt together in a large bowl. In a second bowl, whisk the sugar, yoghurt, eggs, lemon juice and melted butter until combined.
- 4
Combine. Add the wet mixture and the squeezed courgette to the flour mixture and fold gently with a spatula until just combined; stop as soon as no streaks of flour remain. Scrape the batter into the prepared tin.
- 5
Bake. Bake until the loaf is golden brown and a skewer inserted in the centre comes out with a few crumbs attached, 45-55 minutes.
- 6
Cool. Cool the loaf in the tin for 10 minutes, then turn it out onto a wire rack and cool for at least 1 hour before slicing.
Storage
Wrap and store at room temperature for up to 3 days.
Free sugars
29.8 g per serving
59.6 % of the 50 g daily maximum · 119.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- box grater
- colander or clean tea towel
- two mixing bowls
- whisk
- rubber spatula
- 23 x 13 cm loaf tin
- wire rack
- skewer or cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 307 kcal |
| Protein | 5 g |
| Carbohydrate | 53.8 g |
| of which sugars | 31.3 g |
| of which free sugars | 29.8 g |
| Fat | 8.5 g |
| of which saturates | 4.8 g |
| Fibre | 1.4 g |
| Salt | 0.86 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
