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)
- Line a loaf tray with baking paper, or grease well. Heat the oven to 165°C/325°F/gas 3.
- Melt the coconut oil over a low heat, or gently in the microwave, then transfer to a large bowl and whisk in the honey.
- 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.
- Fold in the flour using a large metal spoon until just combined. Finally stir in the nuts if using.
- 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.
- 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.
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