Sunday, 4 September 2016


I have been experimenting with different flours recently, particularly coconut flour. That in conjunction with a large supply of courgettes (organic and home grown, courtesy of mummy Morgan) led to this this scrummy courgette bread recipe.
There are many recipes out there; my recipe is a result of a mix match of recipe research and the ingredients I had in stock.

Coconut flour is gluten free, making it a great option for those of you who have celiac disease or are sensitive to gluten. It also boasts of many other good properties - it is high in protein, fibre and healthy fats and it can be used in sweet and savoury recipes.

**Fun fact: Coconut flour is not actually “flour” as we normally think of it; it contains no grains or nuts, and is made completely of pure coconut. Flour can be made from many ingredients, including nuts, seeds, veggies and coconut meat. 
Because of its high fibre content, coconut flour absorbs a lot of water; thus, a little goes a long way in cooking. However, you will need to watch out that your bakes do not become too try and crumbly.

Anyway, it is recipe time!

2 cups grated courgette
2 medium eggs
¼ cup coconut flour
2tbsp ground flaxseed
1tbsp thyme (I used dried as I did not have fresh)
½ tbsp. garlic powder
2 tsp apple cidre vinegar
1 tsp baking soda

1. Mix the wet ingredients and the dry ingredients in separate bowls.
2. Combine both mixtures.
3. Place the mixture into a lined loaf tray and bake for ~50 minutes (or until cooked through) at 180C.
4. Devour :)

I enjoy my courgette bread with soup, salad, topped with fresh tomato, for breakky with scrambled eggs or simply on its own. It makes a great addition to any diner table.

*bon appetit*


  1. It sounds amazing! I didn't know that about coconut flour. I will give it a go! Thanks for sharing!