Courgette and carrot bread recipe

This courgette and carrot bread recipe is brought to you by the team behind Eco Passion, an eco-friendly online store based in Spain that provides dozens of products that help offset the environmental damage that many products can cause.

Oh – for our American readers (we get more and more of you visiting us each day!!), you will know a courgette as a zucchini – but of course you already knew that, didn’t you?!

A delicious moist alternative to sweet bread, this recipe can be used as a base for other ingredients. Why not try adding your favourite dried fruits, seeds or nuts to make it even more special. It can be served hot or cold – we enjoyed both but teating it at room temperature was our favourite! This courgette and carrot bread recipe (minus the runny honey) is Vegan so it’s suitable for vegans as well as everyone else pursuing a meatless diet too. 

This is so moist and moreish that just one loaf disappeared in no time at all. If you’re expecting visitors, maybe make a couple so that you don’t run out. 

Courgette and carrot bread recipe: Ingredients

• 200 grams of grated courgette (zucchini)
• 125 grams of grated carrot
• 150 grams of white sugar (I guess you could try it with brown but as yet we haven’t tested it that way)
• 1 medium sized egg (lightly mixed with a fork)
• 125 grams of vegetable / sunflower oil
• 200 grams of all-purpose flour
• 1/2 a teaspoon of salt
• 3/4 of a teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 2 teaspooons of grated lemon zest (ensure you get unwaxed lemons – plentiful at the market)
• Some runny honey to serve

Courgette and carrot bread recipe: Method

1. Preheat your oven to 165 degrees Celsius.
2. Grease an 8×4 inch loaf tin. You can also line it with greaseproof paper if you wish.
3. In a large mixing bowl, beat together the courgette, carrots, sugar, egg, and oil.
4. In a separate bowl, sift together the flour, salt and baking powder
5. Stir in the cinnamon and lemon zest to the dry mix.
6. Stir the dry mixture into the wet mixture until it is just about blended to make a thick batter.
7. Pour the batter into the prepared loaf tin.
8. Bake it for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
9. Remove it from the oven and leave it to cool in its tin for about 10 minutes
10. Turn it out onto a wire rack to cool completely or slice it while it is still fairly hot
11. Drizzle the slices with the runny honey
12. Serve and enjoy!

Extra Spain Buddy tips

• We tried this with miel de caña (cane honey) instead of the usual runny honey and it was amazing! We highly recommend you get yourself a jar of this fabulous oozy gorgeousness for your cupboard because it is amazing in so many other dishes. Another favourite recipe of ours that uses this fabulous ingredient is berenjena con miel de caña.
• I guess that you COULD use olive oil instead but my suspicions are that it has too strong a flavour to work well. Plus it is still really pricey to buy at time of press.
• The eagle-eyed among you will note that honey is not always considered vegan. Feel free to replace that with something sweet and oozy of your own choosing.  

About Eco Passion

We know the team at Eco Passion really well (they’ve been a web design client for several years) and so we know that they are completely dedicated to helping to make this world a better place in a myriad of ways. We speak via video chat frequently and love to get involved with their mission as well as supporting their other related businesses. 

Elle Draper

Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.