Courgette, Almond & Cumin Bread.


Whilst  this bread happens to be both gluten & grain free it was not my intention to make it that way. I was merely looking for an alternative to toast in the morning or as a snack that would appease my boys hunger and to have something on standby to give them when the dreaded “I’m hungry mummy” whiny words come out of their little mouths.

I wanted something that was packed with nutrition, good fats and vitamins and that would also sustain them. Because its made mostly of almond flour, it’s really quite filling – bonus! It works well as a picnic bread and travels easily so is perfect for lunch box’s and is delicious cold or hot. I love to pop a slice in the toaster to quickly warm it up and have it with a little butter melting into it….. YUM!  I also love the pretty green flecks in the slice from the courgette and love the expressions on peoples faces when they have a nibble and can’t believe how yummy it is!


Please remember everyone’s oven will be at slightly different temperatures and you don’t want a burnt loaf so just keep your eye on it as nut based flours in baking can brown sooner than regular flour loaves.

Ingredients –  10 slices in a loaf approx

  • 1 1/2 cups almond flour (or a combination of almond and cashew flour)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 cups grated courgette, (squeeze the excess water our and then measure to 2 cups – I choose smaller courgettes as they tend to be less watery and have more skin and therefore more flavour)
  • 3 free range preferably organic eggs
  • 1/4 cup grated fresh Parmesan (not essential)
  • 1 tablespoon honey
  • 1/4 cup melted butter or coconut oil
  • 1 tablespoon ground cumin


  1. Preheat oven to 180 degrees and line a loaf pan with baking paper (don’t skip this as you wont get the loaf out of the pan)
  2. Mix together dry ingredients in a large bowl including the Parmesan.
  3. Add wet ingredients except courgette and mix until thoroughly combined.
  4. Add courgette and stir until combined.
  5. Pour mixture into lined loaf pan.
  6. Bake for about 35 minutes until top is browned and center of the bread is set.
  7. Remove from oven and let cool in the pan on a wire rack for 5 minutes.
  8. Remove bread from loaf pan by pulling on the sides of the baking paper and place back on the wire rack to cool fully before you slice and serve.
  9. Enjoy for breakfast – with soup for lunch – as a snack – on a picnic – at a braii – or whenever you choose!