Moist, green flecked breakfast bread with a nutty bite. Finding a good grainy flour really makes a difference.  I first came across zucchini bread years ago while working on Martha’s Vineyard for a summer. We would bike over to Morning Glory farm in the mornings just to get some of their zucchini bread for breakfast eaten while rocking on their front porch watching the pumpkins sprout. It just seemed so perfect to use courgettes in baking. Easily combined with carrots, chocolate, lemons…..

So I played around with recipes and used a nutty flour here – a multi-grain with various cereals. If you don’t find such a flour easily just add a handful of sunflower seeds, flax, quinoa or other cereals. As for the oils, nut oil adds a nice rich flavour.  For a sweetner, here I stuck to regular brown cane sugar but maple or agave syrup or honey could easily substitute for health and sweetness. The poppy seeds give great texture – just watch out for seeds in your smile afterward!


  • 1 large courgette – finely grated (skin on)
  • 2 eggs
  • 200 gr sugar
  • 125 gr vanilla yogurt
  • 60ml sunflower oil
  • 60 ml nut oil (walnut)
  • 200 gr flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla essence

Butter for greasing tin


In one (big) bowl cream the eggs with the sugar. Then add the oils, the vanilla essence, the grated zucchini and the yogurt. In another bowl combine the flour with the other dry ingredients. Fold the dry mixture into the wet without over-mixing. Then pour the resulting batter into a greased loaf tin. Bake at about 190  for about 40 – 50 minutes depending on your oven.