• 60 ml vegetable oil
  • 120 ml low fat natural yogurt
  • 2 large free-range eggs
  • 300 g plain flour
  • 50 g oat bran
  • 2 tsp baking powder
  • 1 tsp salt
  • 120 g grated parmesan
  • 250 g courgettes, trimmed and coarsely grated


  1. 1

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a 1.5-litre loaf tin with baking parchment.

  2. 2

    In a bowl, whisk together the oil, yogurt and eggs. In a separate bowl, combine the flour, oat bran, baking powder and salt, and mix well.

  3. 3

    Add the oil mixture, parmesan and courgettes to the dry ingredients and stir until just combined – the mixture will be quite stiff at this stage.

  4. 4

    Spoon the batter into the prepared tin and bake for 30 minutes. Turn the tin around and continue to bake for a further 30-40 minutes or until a skewer inserted into the centre comes out clean.

  5. 5

    Cool briefly before removing the loaf from the tin to cool completely. Slice and serve with butter, if you like.


    Cook's tip: spice up this easy bread recipe with a teaspoon of red chilli flakes.

Nutritional Details

Each serving provides
  • Energy 1034kj 247kcal 12%
  • Fat 11.9g 17%
  • Saturates 3.6g 18%
  • Sugars 1.8g 2%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1026kj/245kcal

Each serving provides

24.4g carbohydrate 1.9g fibre 10.3g protein

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