Gluten-free Vegan Berry Courgette Loaf with Blackcurrant Glaze (Zucchini Bread)

Perfect for summer, this Gluten-Free Vegan Berry Courgette Loaf is packed full of July’s best seasonal allotment produce. And whether you call them Courgettes or Zucchini, this is a great recipe for using up a glut of them!  Their natural sweetness works so well with the wholegrain nuttiness of the Gluten-free Flour and the sour bursts of the blackcurrants hidden in the cake. 

Well hello there!

I know its been a while hasn’t it!  I don’t know about your house, but this one has been chaos…

Absolute. Chaos.

The main cause? The biggest Peachick has left primary school and what noone tells you is just how many leaving events and social gatherings you will have to play taxi for, they also don’t tell you just how much money you will be expected to pay for said events, gatherings and the presents… oh the presents!  I’m not sure if me or my bank balance is more thankful term is over!!

But shh… just don’t mention the new uniform I have yet to order!

Sorry onto the cake….

It’s. So. Pretty…

A soft, courgette sponge made with Free From Fairy Wholegrain Flour, a beautiful glutenfree flour with no rice in sight AND extra nutrients because of all the great grains its made from.  It lends a great flavour to anything you make with it and goes especially well with naturally sweet ingredients like courgettes.  And lets be honest, if you know anyone or anyone who knows someone who grows courgettes, you know they will give them away to everyone and anyone they see!   Courgette cake is quite a standard allotment kitchen recipe and they are lovely, but the thing that really finishes off this cake is the sour burst from the blackcurrants hidden within the sponge and smothered all over the top.

Blackcurrants are an allotment staple and in a good year, like this one, you get overrun with them from a very small number of bushes.  Now in our house this is not a problem as the Peas will literally eat them by the handful. But they’re not to everyone’s taste and we got given loads by a very lovely little Miss. Having made jam and my very popular 2 ingredient sorbet, my next favourite way to eat blackcurrants is to put them in cakes!  They hold their shape really well when you cook them in sponges, but wait until they have cooled before you eat them because they are like little molten volcanoes exploding in your mouth if you dont!

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Gluten-Free Vegan Berry Courgette Loaf

Perfect for summer, this Gluten-Free Vegan Berry Courgette Loaf is packed full of July's best seasonal allotment produce.  And whether you call them Courgettes or Zucchini, this is a great recipe for using up a glut of them!  Their natural sweetness works so well with the wholegrain nuttiness of the Glutenfree Flour and the sour bursts of the blackcurrants hidden in the cake. 

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10 Slices

Author Midge @ Peachicks' Bakery

Ingredients

• 25 g Dairy Free Baking Block or Vegan Butter
• 25 g Vegetable Oil (Sunflower, Canola, Vegetable)
• 25 g Granulated Sugar
• 200 g Courgette (Zucchini) grated
• 300 g Gluten Free Self Raising Flour Free From Fairy Flour
• 1/2 tsp Xanthan Gum (if none in flour)
• 1 tbsp Whole Chia Seeds
• 300 ml Dairy Free, Milk Alternative (Koko)
• 25 g Blackcurrants or Blackberries Fresh or Frozen

For the Icing

• Handful Blackcurrants or Blackberries Fresh or Frozen
• 100 g Icing Sugar
• 1 tbsp Water

Instructions

• Preheat oven to 170c then grease & line a loaf tin with silicone or greaseproof paper.  It just helps the cake come out easier as vegan bakes can be a little bit more fragile than those that have egg in.
• In a large bowl, beat together the margarine, oil and sugar.  Next pour in the grated courgette and stir.
• In a separate bowl, sift the flour and xanthan gum together before stirring in the chia seeds.  Check the ingredients of the flour, most will have xanthan gum in already so you wont need to add any.
• Stir the flour mix into the wet courgette mixture until all the shreds of courgette are covered in flour.   Then slowly stir together while pouring in the milk.
• The batter will be quite wet.  Pour into the loaf tin and leave to sit for a minute or two as it will thicken slightly.  Scatter over the blackcurrants and push down just under the surface of the batter with a spoon.
• Bake for around 40minutes, or until a skewer comes out clean.  Obviously when you are testing the cake beware of blackcurrant juice on your skewer!

  Leave to cool before glazing

For the Icing

• Mash a small handful of blackcurrants or berries in a bowl (or get a mini Ginger Peachick to do it for you).  Stir in the icing sugar and water until completely mixed. For a smoother icing blitz with a stick blender,.
• Pour over the cooled cake and scatter over more berries.