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Courgette & walnut loaf

Makes 1 loaf

Taken from The Vegetarian Kitchen, Linda Fraser (ed.), Lorenz Books 1999

vegetarian, dairy free


3 eggs
75g demerara sugar
100ml sunflower oil
225g wholemeal flour (I used strong bread flour)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tbsp ground cardamon
¾ tsp ground allspice
150g courgette, grated
115g walnuts, chopped
50g sunflower seeds


  1. Pre-heat the oven to 180C/350F/gas 4. Line a 2lb loaf tin with greaseproof paper.
  2. Beat the eggs & sugar together and gradually add the oil.
  3. Add all other ingredients, reserving 15g sunflower seeds. Mix well.
  4. Spoon the mixture into the loaf tin, level off, and sprinkle the reserved sunflower seeds over the top.
  5. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
  6. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
  7. This makes a delicious snack served spread with ricotta and honey. Enjoy :)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)