Courgette & Raisin Loaf Cake
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
A not-too-sweet loaf cake, made beautifully moist with grated courgette and studded with juicy raisins. There's not too much sugar per slice compared to a lot of cakes and yes, I offered Nino a little nibble. He loved it.
  • butter, for greasing
  • 125ml vegetable oil
  • 2 large eggs
  • 85g soft light brown muscovado sugar
  • 3 large courgettes, coarsely grated
  • 1 tsp vanilla extract
  • 300g plain white flour, sifted
  • ½ baking powder
  • ½ tsp bicarbonate of soda
  • pinch ground cinnamon
  • 150g raisins
  1. Preheat the oven to 180 C/160 C fan. Grease a 1 kg loaf tin with butter and line with baking parchment.
  2. In a large bowl, whisk together the oil, eggs and sugar until well combined. Stir in the courgettes and vanilla extract. Sift over the flour, baking powder, bicarbonate of soda and cinnamon and stir to combine. Fold in the raisins.
  3. Scrape the mixture into the prepared loaf tin and bake for 55 - 60 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool completely in the tin then remove and serve in thick slices.
  4. Delicious as it is, or slathered in butter. Will keep in an airtight container for several days and tastes even better the day after making.
Recipe by thelittleloaf at