Courgette bread? I know, I know, I thought the same.
But we like to think outside the box because we’re mature grown-ups, aren’t we? And our minds are open to new things, aren’t they?
So I like bread, right. But wheat can be an irritant on the digestive system and yeast can cause hideous bloating, leading to tight waistbands and a nasty red welt round your waist at the end of the day. Many of the non-wheat choices in the shops are high in sugar and very spongy, so I set about finding an alternative. And this is it.
It’s more of a loaf cake. It slices into lovely thick wadges when cold, which can be toasted, then lathered in your favourite nut butter. The normal wheat flour is replaced with buckwheat flour (which can be a little bitter but the mashed bananas soon sort that out) and the fat is provided by the eggs, and the lovely moist consistency by the grated courgettes. Dead easy.
Courgette Bread Recipe
- 225 g buckwheat flour (this is easy to find, and it doesn’t cost the earth)
- 225 g porridge oats
- 1 large teaspoon ground cinnamon
- 1 level teaspoon baking powder
- half teaspoon salt
- 3 eggs
- 80ml dairy-free milk
- 225g grated courgette (hello, food processor)
- 1 large mashed banana
- 75g ish chopped walnuts on the top (optional)
You could also add in some pumpkin seeds or flax seeds to up the good fat content. But I wanted to keep the calories a little lower and save them for the almond butter on top. 🙂
How to Make Your Courgette Bread
- Preheat oven to 170C.
- Mix flour, oats, cinnamon, salt and baking powder in a bowl.
- Mix eggs, grated courgette, mashed banana and milk together in a jug.
- Add this to the dry ingredients and mix really well. It will be dense and sticky so might be tough work. It’s almost better to do it with your hands.
- Poor into a large loaf tin which has been greased and lined.
- If using, sprinkle chopped walnuts on top.
- Put in middle shelf and bake for about 55 minutes, inserting skewer and double checking the insides aren’t still gooey.
- Leave to cool and then slice when cold. Freeze and take out the required slices for breakfast toasting. Top with scrambled eggs, mashed avo, nut butters or anything you like.
It doesn’t break. Or crumble. And it won’t stick to the lining of your arteries. Just a tasty courgette-based replacement for bread. No wheat, no bloat, oodles of satisfaction.
Have a lovely day. Annie x