Stephen Irvine's FreeFrom Courgette Loaf

Gluten, lactose, milk, peanut, sesame, soya & wheat free; can be nut free

Stephen’s mum says: This is jolly tasty although it does break up a bit as most gluten-free cakes do.
Michelle says: If you cannot eat nuts, substitute pine nuts (which are a seed), or sunflower seeds, for the walnuts.
We normally use Doves Farm’s strong bread flour as it has a little xanthan gum ‘built in’ which helps hold the mixture together - but we also find a 50/50 combination of rice and gram flour very successful.


  • 3 eggs
  • 270ml / 1¼ cups sunflower oil
  • 250g / 9 oz pale muscovado (raw) sugar
  • 350g / 12 oz grated courgettes (zucchini)
  • 275g / 9½ oz of your favourite gluten-free flour (see above)
  • 1 tsp gluten/wheat-free baking powder (baking soda)
  • 1 tsp xanthan gum (if you are using the Doves Farm flour you will not need this)
  • 2 tsp bicarbonate of soda (baking soda)
  • 2 tsp ground cinnamon
  • 100g / 3½ oz raisins
  • 50g / 2 oz walnuts (or pine nuts or sunflower seeds)

Icing (frosting)

  • 50g / 2 oz dairy-free spread
  • 25g / 1 oz cream cheese - dairy or soya
  • 75-100g / 3-3 ½ oz icing (confectioners) sugar


  1. Heat the oven to 180C/350F/Gas mark 4.
  2. Simply mix everything together in a bowl and pour into two 900g loaf tins (2 lb loaf pans).
  3. Bake for 45 minutes or until a skewer comes out clean.
  4. Allow to cool slightly then remove from the tins and cook on a rack.
  5. The loaf can be eaten as it is or iced (frosted) with the icing ingredients above, beaten together and spread over the top.

Per Loaf
5400cals - 66g protein
312g total fat - 66g sat / 72g mono / 156g poly
6.30g carbohydrate of which 420g sugar
18g fibre - 3468mg sodium / 8.4g salt

Good Source of: Vitamins B6, B12 & folate

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