Courgette (Zucchini) and Apple Loaf Cake

This lightly spiced Courgette (Zucchini) and Apple Loaf Cake makes a perfect treat for any time of day. It’s moist, delicious and keeps very well. It’s the perfect cut-and-come-again cake!

Have you ever tried baking with courgettes? Like carrots, courgettes (or zucchini if you’re in the USA/Canada) add moisture and a great texture to cakes, muffins and quick loaf cakes such as this recipe.  

If you’re a regular visitor here, you’ll probably have noticed that I’m quite a fan of loaf cakes. They are just so quick and easy to make! They are also perfect for packing into lunchboxes as well.

This courgette and apple cake is moist, not too sweet and packed full of good things such as brown sugar, spices, diced apple, nuts and dried fruit.  It’s a great recipe to try when you have a little glut of courgettes to use up!  

It doesn’t take very long at all to make – it’s simply a case of mixing the wet and dry ingredients together.  

ingredient list for zucchini and apple bread

Scroll to the end of the post to find a printable recipe card with ingredient amounts and detailed instructions on how to make this recipe.

• Plain (all-purpose) Flour
• Bicarbonate of soda
• Baking powder
• Salt
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• soft light brown sugar
• Vegetable or Sunflower oil (any flavourless oil would work)
• 2 large eggs
• vanilla extract 
• Finely grated courgettes/zucchini
• one medium sized apple, cut into small pieces
• raisins or sultanas
• chopped pecans or walnuts (they add a lovely crunch and texture to this cake, but you don’t have to add them)
• Demerara sugar for sprinkling on top of the cake

how to make it

Step one – In a medium bowl, stir together the dry ingredients – flour, bicarbonate of soda, baking powder, salt and spices.

Step two – In a large bowl, stir together the brown sugar, oil, vanilla extract and eggs.

Step three – Fold the dry ingredients into the brown sugar/oil mixture, then fold in the grated courgettes, chopped apple, raisins or sultanas and chopped nuts. The batter will be quite thick.

Step four – Scrape the batter into a lined 2lb (900g) loaf tin. Top with the 1 tablespoon of demerara sugar, then top with the nuts, if using.

Step five – Bake at 180C/160Fan/350F for 50-60 minutes or until well risen and a skewer inserted in the middle of the cake emerges clean.

Step six – Remove from the oven and place on a wire cooling rack. Leave for 15-20 minutes before carefully removing the cake from the pan. Place on the cooling rack to cool completely.

commonly asked questions

how long does courgette cake keep for?

If it doesn’t get eaten on the same day, this cake will last for up to 4-5 days in an airtight tin. I wrap the cake in a layer of baking paper and tin foil. 

can this cake be frozen?

Absolutely!  Wrap the cake (or individual slices) in a suitable freezer bag for up to 3 months.  

can i make this cake nut free?

If you have a nut allergy or aren’t a fan, you can skip the pecans/walnuts.  You could swap them for a few more raisins or add chocolate chips instead! 

did you make this courgette and apple loaf cake?

Let me know what you thought of the recipe by leaving a rating/review below.  If you have any questions regarding the recipe, I’m happy to help!  You’ll find my contact details in my about me page. 

If you’ve taken a picture of your courgette cake, don’t forget to tag me on Instagram so I can see it! 

more recipes to Use up courgettes

• Chocolate Chip Courgette Muffins
• Creamy courgette (zucchini) and broccoli pasta

more loaf cake recipes

• Cinnamon Swirl Pumpkin Loaf Cake

• Gingerbread Loaf Cake

• Mary Berry’s mincemeat loaf cake

• Coconut and Raspberry jam loaf cake

• Raspberry Bakewell Cake

• Easy Lemon Drizzle Cake

• Blood orange olive oil cake

Continue to Content

Courgette (Zucchini) and Apple Loaf Cake

Yield: 8-10 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This Courgette (Zucchini) and Apple Loaf Cake makes the perfect snack for any time of day. It's moist, delicious and keeps very well.

Print

Ingredients

• 200g (1 cup + 1/4 cup) Plain (all-purpose) Flour
• 1 teaspoon Bicarbonate of soda
• 1 teaspoon Baking powder
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon ground Nutmeg
• 150g (3/4 cup) soft light brown sugar
• 2 large eggs
• 125ml (1/2 cup) vegetable, sunflower oil or light olive oil
• 1 teaspoon vanilla extract
• 100g (3/4 cup, loosely packed) + 1 tbsp grated courgette (zucchini)
• 75g (1/2 cup) raisins or sultanas
• 50g (1/3 cup) chopped pecans or walnuts
• 1 medium apple, peeled and chopped into small pieces
• 1 tablespoon demerara sugar
• 7 pecan nuts for decoration,optional

Instructions

1. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 900g (2lb) Loaf tin.
2. In a medium bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, ground cinnamon, ginger and nutmeg.
3. In another large bowl, beat together the brown sugar, eggs, oil and vanilla extract.
4. Stir the flour mixture in the egg mixture, add the grated courgette, raisins or sultanas, nuts and apple and stir lightly until everything is well combined. Don't over mix.
5. Scrape the batter into the tin, sprinkle with the demerara sugar and top with the whole walnuts or pecans. Bake for 50-60 minutes or until well risen and a skewer inserted in the middle of the cake emerges clean. Let the bread cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 297mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 2g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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