This loaf is packed with flavour, bursting with nutrients, and it’s plant-based too. We’ve lots of courgettes ready for picking on the farm and they make for such a versatile vegetable. Apart from their savoury uses, they add a delicious moistness when incorporated into cakes and bakes. The courgettes pairs nicely with the blueberries in this loaf. These blueberries are perfectly plump and are organically grown by Banner Berries in Co. Clare.
This loaf can be enjoyed as it is, by the slice, or served with a dollop of your favourite plant-based yogurt, a dusting of icing sugar and a few extra blueberries on the side.
Enjoy!
Nessa x
Plant-Based Blueberry & Courgette Loaf
Ingredients
- 125ml soy milk + 1tsp cider vinegar
- 2tbsp chia seeds + 4tbsp water
- 150g caster sugar
- Zest of 1 lemon
- 250g self raising flour
- 50g oats
- 125g courgette, roughly grated
- 100g blueberries
- 75ml sunflower oil
- 2tsp vanilla extract
Method
- Start by making the soy ‘buttermilk’ and the chia ‘eggs’. Place the soy milk in a mug and add the cider vinegar. Stir to combine and leave to sit for 15 minutes. Place the chia seeds in a small bowl. Add the water and let sit for at least 5 minutes to thicken and become gel-like. In another bowl, combine the caster sugar with the lemon zest. Rub together. Take 1 tablespoon of the lemon sugar and place in a small bowl, reserving it for the topping.
- Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
- Place the flour, oats and all of the lemon sugar apart from the tablespoon for the topping, into a large bowl. Add the courgette and blueberries. Stir well to combine, before adding the soymilk mixture, soaked chia seeds, sunflower oil and vanilla extract.
- Stir well to combine and transfer to a greased and lined 2lb loaf tin. Evenly, sprinkle over the lemon sugar. Place in the preheated oven for 65-70 minutes, or until an inserted skewer comes out clean.
- Take from the tin and allow to fully cool before removing the greaseproof paper and cutting. Enjoy!
