Courgette and Cinnamon Loaf
A moist, lightly spiced loaf with lemon and pumpkin seeds that you would never guess was vegan.
- Time1 hr 15
- LevelEasy
- Costabout £0.26 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 900 g (2 lb) loaf tin.
- 2
Stir the ground flaxseed and water together in a small bowl and leave for 5 minutes to thicken into a gel.
5 min - 3
Mix the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl.
- 4
In another bowl, whisk the brown sugar, oil, oat milk, lemon zest, vanilla and the flax gel. Stir in the grated courgette.
- 5
Pour the wet mixture into the dry and fold together until just combined. Do not overmix.
- 6
Spoon into the tin, level the top and scatter over the pumpkin seeds.
- 7
Bake for 50 to 55 minutes, until risen and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack.
53 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
