Courgette, lemon and poppy seed loaf

A great way to incorporate vegetables into a sweet treat and to use up excess courgettes when you get a glut of home-grown produce


  •     200g grated courgette
  •     150g caster sugar
  •     1 egg
  •     125ml vegetable or cold pressed rapeseed oil
  •     200g plain flour
  •     1/2 teaspoon salt
  •     1/2 teaspoon bicarbonate of soda
  •     1/4 teaspoon baking powder
  •     5ms ground cinnamon
  •     Zest and juice of 2 unwaxed lemons
  •    15gms poppy seeds


  1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin or line with silicon paper.
  2. In a bowl, beat together the sugar, egg and oil.
  3. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinammon
  4. Gently fold the flour mixture into egg mixture until just blended (do not overbeat)
  5. Gently fold in the courgette, lemon zest and juice and poppy seeds
  6. Pour the batter into the prepared tin.
  7. Bake for appx 45 minutes in the preheated oven until a knife inserted in the centre comes out clean.
  8. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.
  9. Top with simple lemon glace icing if desired (optional)