This easy and indispensable gluten-free courgette bread is one of the most popular and widely loved recipes from from my book. I wrote it under Everyday Essentials, and since my blog was conceived with the idea of creating exactly that, it seems time I shared it here and made sure it didn’t hide on the bookshelf instead of fulfilling its destiny in all your creative healthy kitchens. I’m really excited to start posting some recipes from the book here – and must always send all my gratitude to the amazing Rahel Weiss who captured it all so beautifully and the rest of the team who made the pages come together. You’ll ned to delve into its chapters for a truly thorough insight into the way I have come to cook and eat, as well as an extensive nutritional pantry list and many thoughts on consumer choices and living more consciously, but I hope these extracts give a little taste of its flavour.
I hope you enjoy the recipe as much as I do; I think soon you will wonder how you ever lived without it.
A great gluten-free bread is the toughest challenge for any nutritional cook and to say this recipe was a long time coming is something of an understatement. I like a loaf that isn’t based solely on nuts and seeds, and the addition of egg and courgette here keep it healthy and satisfying without being too heavy. The ground almonds usually have a slightly sweet taste, which goes well with honey if you opt to add it here – I usually prefer a little nutritional yeast for a cheesier, more savoury flavour. Play around and see what additions work best for you and your family.
The squeezing of the courgette is vital and not to be skipped! I use a nut milk bag but you can use a clean muslin cloth or tea towel if you don’t have one.
Makes 1 small loaf
165g ground almonds
generous 1/2 tsp bicarbonate of soda
30g gluten-free oats, ground
a pinch of salt
3 organic eggs, beaten
180g courgette, coarsely grated and squeezed
1 tbsp coconut oil (plus extra for greasing)
1 tbsp chia seeds
optional flavourings: 1 tbsp nutritional yeast, honey, a sprinkle of dried herbs
Preheat the oven to 180C and grease a small loaf tin (around 900g capacity). In a large bowl, mix together the almonds, bicarbonate of soda, oats and salt. Add the eggs, courgette and coconut oil and mix thoroughly. Finally, stir in the chia seeds.
Pour the mixture into the prepared loaf tin and bake for 40-45 minutes, until the loaf is brown on top and a knife come out clean when inserted into the middle.
Leave to cool for one hour before slicing and serving. Store in the fridge for up to four days in an airtight container.