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Step 1
Preheat the oven to 200C/180C Fan/Gas Grease a 900g/2lb loaf tin and line with a long strip of baking paper.
Step 2
In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.
Step 3
In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
Step 4
Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.
Step 5
Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.