Rustic Apple & Courgette Autumn Loaf

This is a brilliant way to use apples and the last of your courgettes. It’s moist, lightly spiced, not too sweet, and perfect for that early‑autumn moment when the plot is giving you windfall apples and the courgette plants are slowing down.

It’s also a great “gardener’s cake”: easy to bake, keeps well, and tastes even better the next day.

Ingredients

• 2 medium apples, grated
• 1 medium courgette, grated
• 200g plain flour
• 100g soft brown sugar
• 2 eggs
• 80ml vegetable oil
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon
• ½ tsp mixed spice
• Pinch of salt
• Optional:
  • Handful of raisins
  • Handful of chopped nuts
  • A drizzle of honey on top

Method

1. Prep the Fruit & Veg

Grate the apples and courgette. Squeeze out excess moisture — especially from the courgette.

2. Mix the Wet Ingredients

Beat the eggs, oil, and sugar together until smooth.

3. Add the Dry Ingredients

Stir in the flour, baking powder, bicarb, spices, and salt.

4. Fold in the Apple & Courgette

Add the grated fruit and veg. Mix gently until combined. Add raisins or nuts if you fancy.

5. Bake

Pour into a lined loaf tin. Bake at 170°C for 45–55 minutes until golden and a skewer comes out clean.

6. Cool & Serve

Let it cool fully — it slices better once rested. Drizzle with honey if you want a glossy finish.

Serving Suggestions

• Perfect with a cup of tea after an allotment session.
• Lovely toasted with butter the next day.
• Works brilliantly as a lunchbox treat.
• Great for using up windfall apples that aren’t good enough for storing