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Low Carb Courgette Bread

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Ingredients

Adjust Servings:
100g Sultanas
Enough to cover the sultans Cold tea
230g Courgette
250g Almond Flour You can use ground almonds.
25g Coconut Flour
30g Psyllium Husk Powder
3 teaspoons Baking Powder Yes the quantity is correct! More raising agent is need when using almond flour than wheat flour.
1 teaspoon Ground cinnamon
¼ teaspoon Ground Nutmeg
5 Large eggs
100g Butter
2 teaspoons Vanilla Extract
100g Peacon Nuts
100g Walnuts

Nutritional information

70g slice
Serving size
1073Kj / 259Kcal
Calories
21G
Fat
5.1g
Of which saturates
6.8g
Carbohydrates
5.6g
Of which sugar
8.6g
Protein
4.6g
Fibre
0.43g
Salt

Low Carb Courgette Bread

Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Sulphates
  • Contains Tree Nuts
  • Gluten Free
  • Serves 12
  • Medium

Ingredients

Directions

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This is between a bread and a cake and has no wheat flour or added sugar (it does have sugar from the dried fruit), making it a delicious but low carb option. It is made with almond and coconut flour, courgette and nuts. Psyllium husks add fibre which makes it filling. Courgette can make a cake soggy but the psyllium husks help to give it structure. It’s available in health food shops and is a great source of fibre.

Most baking powder brands are gluten-free but it’s best to check if you or someone you are baking for are sensitive to gluten.

This bread is great on it’s own or with a little peanut butter for breakfast on the run or at any time of the day. Enjoy!

Steps

1
Done

The day before

Place the sultanas in a small bowl and pour just enough strong cold tea to cover them. Leave to marinate for a few hours or overnight if possible. ,

2
Done

The next day

Preheat the oven to 180°C / gas mark 4 / 350ºF.
Line a 2 lb / 20 x 13 cm / 9" x 5" loaf tin with baking parchment or use a tin liner.

3
Done

Wash and dry the courgette. Grate the courgette fairly finely, using a hand grater or food processor, leaving the skin on.

Dry the courgette well, by rolling it in a tea towel or kitchen paper. It is important that all liquid is removed. Otherwise the cake will be soggy. Place it on a fresh piece of kitchen paper while you prepare the rest of the ingredients.

4
Done

Mix all the dry ingredients (almond and coconut flour, psyllium husk, baking powder, cinnamon, ginger and nutmeg) in a large bowl.

5
Done

Chop the nuts to your liking and add them to the dry mix. Optional: You could set aside a few whole walnuts or chopped nuts and put them on top of the cake mix just before baking.

6
Done

Beat the eggs in a small bowl. Add the eggs, vanilla and the melted butter to the dry mix. Stir to combine.

7
Done

Lastly add in the grated courgette and the chopped nuts and stir to combine.

8
Done

Transfer the mix to the lined tin and bake in the preheated oven for 50 to 70 minutes. Cover the cake with a piece of tin foil after 30 minutes, to prevent the top burning. Check the cake after 45/50 minutes by inserting a skewer into the centre. If cake mixture remains on the skewer when it is removed it isn't baked. If the skewer comes out clean and the centre is firm to touch the cake is baked. Otherwise bake for a further 10 to 15 minutes, checking regularly.

9
Done

When the cake is removed from the oven, let the cake cool a little in the cake tin. Than remove the cake and cool on a cooling rack. This cake is best left several hours or overnight before cutting. It will be crumbly if cut while it is warm.

10
Done

Store in a cool place for up to 5 days or slice and freeze what you don't need immediately. Enjoy!

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