Courgette, lemon and coconut bread

Courgette, lemon and coconut bread

This might be one of our favourite bakes! We wanted to create something with less sugar, more veg – almost like a bread – but this is something between a bread and a cake, which we love. Not too sweet – it’s light, zesty and spongey, and of course contributes to your veg intake. Spread it with just a bit of butter, if you like, and have it as a weekend teatime treat.

You will need:

• 1/3 cup (40g) coconut oil (We use Lucy Bee)
• 1/4 cup (4 tbsp) honey
• 2 eggs
• 1 1/2 cups (185g) courgette, grated (around 2 small courgettes)
• 1 tsp lemon zest (about 1/2 lemon)
• 1/4 cup (65g) Greek yoghurt
• 1 tsp bicarbonate soda (baking soda)
• 1 tsp cinnamon
• 1 tsp natural vanilla
• Pinch sea salt
• 1 3/4 cups (245g) spelt flour
• 1/2 cup (75g) roughly chopped pecans or walnuts (optional)
• Coconut flakes (optional)

Method:

1. Line a loaf tray with baking paper, or grease well. Heat the oven to 165°C/325°F/gas 3.
2. Melt the coconut oil over a low heat, or gently in the microwave, then transfer to a large bowl and whisk in the honey.
3. Add the eggs, whisk for a few seconds, then whisk in the courgette, lemon zest and yoghurt, then the bicarbonate of soda, cinnamon, vanilla and salt until combined.
4. Fold in the flour using a large metal spoon until just combined. Finally stir in the nuts if using.
5. Spoon into baking tray, sprinkle with coconut flakes (if using) and bake for 50-55 minutes until golden brown and a skewer inserted into the cake comes out clean. If it browns too much during cooking, cover with foil.
6. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.

Store in a sealed container in a cool, dark place for 2-3 days, or in the fridge for 5-7 days. This also freezes well, in slices, for up to 3 months.

NOTES

You can replace the coconut oil for a high quality vegetable oil, or quality, non-salted butter (we recommend one that’s grass-fed, like Kerrigold).

Swap the honey for brown rice syrup or maple syrup.

Recipe adapted from this delicious banana bread

See more of our Baking recipes

Tweet