Drop bread gorgeous – grain-free courgette loaf
Serves 10 slices
Who would have thought you could add grated courgette to a bread mixture and that the resulting loaf would taste so amazing? Adding courgette to porridge for an extra nutrient punch is the latest craze, so now it’s bread’s turn to go courgette crazy!
The courgette helps to make this loaf very moist, so no dry, chewy bread with this recipe!
This grain-free bread is light and full of essential fats which will help to keep you feeling full up for ages. Delicious as is straight from the oven, I also love mine toasted with butter.
Kate’s top tips
Any leftover bread can be frozen. I like to freeze my loaf pre-sliced which makes it easy to just grab a slice at a time from the freezer. Just be advised that freezing your loaf will make it slightly softer in texture so it will need to be toasted once defrosted.
Once you have grated the courgette, you need to remove any excess moisture which can be done in two ways. Either pop the grated courgette into a sieve for about half an hour allowing any excess water to drain off into a bowl below or, for a quick fix, pat well with kitchen paper.
You will need a 1lb loaf tin, lightly greased and lined with parchment paper.
What you need
2 courgettes, washed, dried and grated
75g coconut flour
100g ground flaxseed
½ tsp bicarbonate of soda
1 tsp gluten-free baking powder
1½ tsp salt
6 large, organic eggs
120ml coconut oil, melted
1 tbsp maple syrup
½ tbsp apple cider vinegar
2 tbsp pumpkin seeds
What you do
Grate the courgette and remove any excess moisture (see Kate’s top tips).
Place the coconut flour, flaxseed, bicarbonate of soda, baking powder and salt into a large bowl. Stir gently to combine.
Crack the eggs into a jug and whisk.
Add the coconut oil, maple syrup and apple cider vinegar to the egg mixture, along with the grated courgette and stir to combine.
Pour the mixture into your prepared loaf tin and sprinkle the pumpkin seeds over the top.
