Delicious Courgette Loaf

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This moist loaf is the perfect way to use up excess courgettes or those that have grown into marrows.
The original recipe came from a friend’s grandmother in the USA, it contains 2 cups sugar which I have reduced.  Feel free to reduce this further if you wish.

Thanks to Betsy Rothbacher  from Massachusetts for the original recipe.

Yield: Makes 1 large loaf.


  • 3 eggs
  • 3/4 cup lightly packed brown sugar
  • 3/4 cup white sugar
  • 1 cup neutral flavoured oil
  • 2 cups pureed courgette/marrow (pureed in a blender)
  • 2 1/2 cups flour
  • 1/2 cup wheatgerm (for a nutty flavour try toasting the wheatgerm in the preheated oven for 5 minutes)
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 - 1 cup chopped walnuts (optional)



Preheat the oven to 160 C and line a large loaf tin (approximately 30cm long) with baking paper.
Beat eggs and sugars until pale and creamy.  Mix in the oil and then the remaining ingredients.
Pour the mixture into the prepared loaf tin and bake for 30 minutes before increasing the heat to 180 C and baking a further 30 minutes or until the loaf tests cooked when a skewer inserted comes out clean.
Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
Tip:  Pureed courgette/marrow can be frozen and then thawed as needed.

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15 thoughts on “Delicious Courgette Loaf

  1. I have made this recipe a couple of times,however the loaf is crusty on the outside & almost a burnt look on the bottom. Any suggestions?

  2. Have just found your courgette recipe. Cannot wait to try it. We have a vege bin in the frig full of, slightly large courgettes. Will let you know the result.
    Regards Elaine

    • Hi Bill, yes you can make it with b utter. I do this.
      Use 250g butter and I would beat the butter and sugar until light and fluffy and then add eggs and remaining ingredients.
      I hope you like it as I think it is a great recipe.

  3. Very tasty cake. Mixture quite sloppy and I added a little more flour. It could be that I pureed the courgettes a little too much. Next time (yes there will be a next time) I will puree about 1.5C of courgette and grate the rest.

    • I actually think that grating some of the courgette would be good so as to add some more texture to the loaf. Great idea, thanks, I will do the same. My mixture is sloppy but it cooks well so I haven’t found he need to add more flour.