Name: Courgette Spice Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12
Ingredients: 2 courgettes; 1 cup soft brown sugar; ¾ cup oil (soya or canola); 2 tsp vanilla essence; 2 eggs; 1¾ cup flour; 1 tsp baking powder; ½ tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; 1 tsp ground ginger; ½ tsp ground cloves; 1 tsp salt; 1 cup Cranberries (dried)

Ngā Kai

Serves 12

courgettes

1 cup

soft brown sugar

¾ cup

oil (soya or canola)

2 tsp~

vanilla essence

eggs

1¾ cup

flour

1 tsp~

baking powder

½ tsp~

baking soda

2 tsp~

ground cinnamon

½ tsp~

ground nutmeg

1 tsp~

ground ginger

½ tsp~

ground cloves

1 tsp~

salt

1 cup

Cranberries (dried)

Add all to list (12 servings)

Oranga Kai

Nutrition per serving

Estimated

Calories	142kcal
Protein	3g
Carbohydrates	30g
of which sugars	14g
Fat	1g
Fibre	1g

Some ingredients couldn't be matched (courgettes, oil (soya or canola)) — actual values may be higher.

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

EggsGlutenSoy

Informational only — based on ingredient data. Does not account for cross-contamination.

Tikanga

Preheat oven to 180°C. Spray a 22cm x 12cm x 7cm loaf tin with non-stick baking spray.
Grate the courgettes to equal 2 cups of loosely packed courgettes.
If using dried cranberries soak in warm water for 5-10minutes.
In a large bowl, whisk together brown sugar, oil, vanilla and eggs. Mix in the grated courgette and the cranberries, then mix in the dry ingredients.
Pour into the prepared tin and bake for 45–55 minutes until golden and firm in the centre and the sides are pulling away from the edges of the tin. Cool in the tin for 15 minutes, then turn out on to a wire rack.
Cool completely before slicing.

Courgette Spice Loaf

Ngā Kai

Oranga Kai

Nutrition per serving

Allergens

Tikanga

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