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Matt’s courgette loaf cake

Low FODMAP friendly, dairy and gluten free.


By Matt Williamson

The health benefits of Courgettes

Courgettes are rich in vitamins and minerals such as Vitamin A, Vitamin C, manganese and potassium. Vitamin A, C and Manganese contribute to healthy vision and potassium helps regulate fluid balance, muscle contractions and nerve signals and reduce blood pressure.


They are also a good source of soluble and insoluble fibre. Soluble fibre feeds the beneficial bacteria in your gut producing short-chain fatty acids (SCFA’s) which help healthy digestion and reduce inflammation.


Within the skin of the courgette lies plentiful antioxidants such as lutein, zeathanthin and beta-carotene. These may benefit your eyes, skin and help protect against certain types of cancer.


If you like this recipe you can double to make x 2, it freezes really well.


Serves 6-8


120g grated courgette (2 small courgettes)
150g soft brown sugar
125ml olive oil
2 x small eggs
1 vanilla pod scraped of seeds or 1/2 tsp vanilla essence (optional)
150g rice flour or GF flour
Pinch salt
¼ tsp GF baking powder
1/2 tsp cinnamon powder
1/2 tsp GF baking soda
40g chopped dates


1 Preheat oven to 160º / gas mark 5


2 Grease and line with baking parchment a 900g loaf tins.

3 In a mixing bowl beat the grated courgette, sugar, oil, egg and vanilla together.


4 Sift the flour, baking powder, cinnamon, baking soda and salt into the wet mixture.

5 Mix together and add the dates

6 Pour mixture into prepared loaf tins.

7 Bake for 45 minutes - 1 hour or until a skewer comes clean when inserted into the middle of the cake.


8 Leave to cool and turn out.

Matt Williamson Head Chef

Matt has headed kitchens in Michelin Star restaurants, award-winning pubs and bijou pop-ups whilst travelling the world learning about food. Matt is a passionate ambassador for food education and encourages healthy eating and positive life-long habits.

Key Nutrients: