Courgette Teabread

A moist loaf with a subtle ginger flavour that is suitable for Diabetics.

This is cake is not particularly sweet and makes a good partner with cheese. The idea of cake and cheese was new and strange to me when I moved to the UK. After first trying a good British cheddar with a rich fruit cake one Christmas I joined the enthusiastic supporters of this tradition. I highly recommend you try it (Cheese will not be suitable for the dairy free diet though many people on a lactose free diet will be able to eat hard cheese with cake).

The small quantity of sugar used is less than 1 tsp (5 gm) per serve, making this an acceptable snack for most diabetics. To further reduce the sugar you can substitute the sugar with Stevia. However, the whisked sugar, egg and oil produce a batter that gives the cake its texture. You will not achieve this with Stevia alone so try replacing half the sugar with Stevia (see notes below*).

Diets for which Courgette Teabread is suitable:

Dairy Free, Diabetic, Nut Free and Vegetarian.

Ingredients

Preparation: 20 mins | Cooking: 45 mins | Serves: 12 slices

3 eggs
60 gm (4 tbsp) castor sugar*
120ml (1/2 cup) vegetable oil
1 tsp vanilla essence
1 ½ (225 gm/8 oz) courgette, grated**
2 tbsp ginger, grated (approx 5cm/2 inch piece)***
350 gm (2 ½ cups) plain flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tbsp pumpkin seeds or sunflower seeds (optional)

Method

PREHEAT the oven to 190 C/ 375 F/ Gas 5.
OIL a loaf tin lightly. I use a 8x28cm loaf tin (900gm/2 lb).
WHISK the eggs and sugar together until creamy.
ADD the oil slowly and continue whisking. A batter mix will form.
ADD vanilla essence, grated courgette and ginger and fold through.
SIFT the flour, baking powder, cinnamon and salt and fold through.
POUR mix into the loaf tin. Sprinkle with seeds (if desired)
BAKE @ 190C/ 375F/ Gas 5 for 30 minutes then lower the temperature to 160C/ 325F/ Gas 3, for a further 15 minutes. Cooked when an inserted skewer is removed clean
COOL in tin for about 20 minutes

Serve

– Lightly buttered
– Good with hard cheese

Notes

* 1/2 sugar: 1/2 stevia use 30gm sugar and 1 1/2 tbsp stevia
** Replace courgette with carrot which will provide more natural sweetness.
*** Ginger quantity may be adapted. These quantities provide a ginger hint though it does not make it a ‘ginger cake’.

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