Home › Recipes › Vegetarian lime and courgette breadVegetarian lime and courgette bread Moist, sweet courgette bread with a delicate hint of lime and wholemeal spelt flour. This baked breakfast that doubles as dessert uses grated vegetables.
At a glance Serves 8 Prep time: 15 min Cooking time: 45 min Total time: 60 min Calories: 180 kcal per serving Protein: 6 g Fat: 7 g Carbs: 24 g Ingredients 1 courgette 200g wholemeal spelt flour 2 organic eggs 4 tbsp maple syrup 50ml extra virgin olive oil 1 lime 1 tsp baking powder Method You’ll need: oven · loaf tin · mixing bowl · grater
Wash the courgette, coarsely grate it with the skin on and squeeze out the water with your hands. Mix the wholemeal spelt flour with the baking powder in a mixing bowl. Whisk the organic eggs vigorously with the olive oil, maple syrup and lime zest. Fold the grated courgette into the egg mixture, then gradually stir this into the dry flour. Pour the batter into a greased loaf tin and bake the bread at 180 °C (160 °C fan) for three-quarters of an hour. Good to know Who said vegetables have no place in cake? Courgette loses all its savoury flavour when baked and gives the loaf a sensationally moist crumb.
Swaps Courgette → grated carrots (for a Swiss carrot bread twist). Lime → unwaxed lemon (the effect on the flavour is almost identical).
Cooking tips Squeezing out the courgette is essential – if the vegetable water collects in the batter, the cake will turn soggy and stay mushy.
Storage Cut into thin slices, the bread can be frozen for months and toasted slice by slice.
Allergens Contains egg and gluten (spelt).
Frequently asked questions Can you freeze lime and courgette bread? Cut into thin slices, the bread can be frozen for months and toasted slice by slice.
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