Zesty Courgette Loaf
Total Time
1 hour and 5 minutes
Prep Time
0 seconds
Cook Time
1 hour and 5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 6 oz coconut sugar
- 9.7 oz self-raising flour
- ½ teaspoon baking powder
- 6 fl oz soya milk
- 5 fl oz olive oil
- 2 courgettes
- 2 lemons
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 160°C fan / 350°F. Put the coconut sugar, flour, baking powder and a pinch of salt into a large bowl. Put the grated courgette in a clean tea towel and squeeze out as much moisture as you can. Toss the courgette through the flour mixture until coated. Gradually add the milk and oil, while mixing, to create a smooth batter. Fold through the lemon zest.
Step 2
Line a 900ml / 2 lb loaf tin with oil and baking parchment. Pour in the cake batter, smoothing over so it’s level. Bake for 1 hour 10 minutes–1 hour 15 minutes until golden and a knife inserted comes out clean.
Step 3
Meanwhile, make the glaze. Add the lemon juice and maple syrup to a small saucepan over medium heat and bring to a simmer; then take off the heat.
Step 4
While the loaf is still warm, poke small holes over the top using a knife; pour over the glaze. Leave in the tin to cool completely, then remove and slice.
Step 5
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