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A soft, moist, lightly spiced loaf made with grated courgette, oats and a touch of honey. It's perfect for snacks, lunchboxes or a cup of tea. The oats and flaxseed give plenty of fibre, the courgette sneaks in extra vegetables, and serving it with Greek yoghurt adds protein to keep you full.
Loaf
To serve
A blender, only if you're making your own oat flour. You'll also need a 900g (2lb) loaf tin and baking paper.
1.
Heat the oven to 180°C (160°C fan) and line the loaf tin with baking paper.
2.
Lightly squeeze the grated courgette in a clean tea towel to remove some of the water.
3.
In a large bowl, mix the courgette, eggs, honey, yoghurt and vanilla.
4.
Add the oat flour, flaxseed, bicarbonate of soda, cinnamon and salt, and stir until just combined.
5.
Pour into the tin, smooth the top and sprinkle over the oats.
6.
Bake until risen and golden, and a skewer pushed into the centre comes out clean (45–55 minutes).
7.
Cool in the tin for 15 minutes, then lift out onto a wire rack to cool completely before slicing into 10.
8.
Serve each slice with 50g Greek yoghurt.
9.
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12.
Storage information
Keep in an airtight container in the fridge for up to 4 days, as the loaf is very moist. Freeze individual slices for up to 3 months and defrost at room temperature or toast from frozen.
Tip
Breakfast idea: Toast a slice and top it with Greek yoghurt and fresh berries.
Cost-saving tips
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