Vegan Courgette Bread

serves 6

20 minutes prep time

By Kim McDevitt, categorized in Treats

Vegan Courgette Bread

Banana bread step aside, courgette bread is about to become your new obsession. Lather it with some nut butter and it’s a deliciously quick on-the-go morning breakfast or after school snacks, as well as a scrummy treat.


2 medium courgettes grated

1 Tbsp lemon juice

125 mL almond drink

100 g gluten-free flour

100 g gluten-free oat flour

1 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp Vanilla Vega® Essentials

80 mL rapeseed oil

125 mL applesauce

70 g sugar

2 tsp vanilla extract



75 g raisins

60 g chopped walnuts

90 g vegan chocolate chips


  1. Preheat the oven to 180°C/160°C fan/ gas mark 4, then grease a loaf tin.
  2. Grate the courgette into a clean table cloth. Squeeze the grated courgette in the tea towel to remove excess moisture, this will ensure an airy loaf vs. a dense and heavy one.
  3. Combine the almond drink and lemon juice and set aside.
  4. Combine the dry ingredients in a large mixing bowl and whisk lightly to combine.
  5. In medium bowl combine the oil, applesauce, sugar, almond drink mixture, and vanilla. Whisk to combine. Add the squeezed, grated zucchini.
  6. Fold the wet mixture into the dry until just combined. Add the chocolate chips, raisins and walnuts if using.
  7. Pour the batter into the prepared loaf tin and bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Place the bread on cooling rack and cool completely before slicing.