Courgette Loaf (paleo, Gluten & Dairy Free)

I love this courgette loaf, I find it it hits the spot perfectly straight after CrossFit smothered with guacamole! It makes a great snack or a great addition to your breakfast or lunch. If you want more of a low carb option omit the coconut flour, it still tastes great!

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Servings: 8

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

1 courgette grated

1 tablespoon of fresh rosemary chopped

5 sundried tomatoes chopped

10 eggs

75 g coconut flour

salt and pepper

coconut oil (to grease the loaf tin)


1Preheat the oven to 180 ̊C/350 ̊F/gas mark 4.

2Grease a loaf tin with coconut oil or line with greaseproof paper.

3Place the eggs in a large mixing bowl and beat until the white and yolks are blended. Season with salt and pepper.

4Sieve coconut flour into the beaten egg.

5Grate the courgette into the beaten egg and coconut flour. Stir in the rosemary and sundried tomatoes.

6Pour the mixture into the loaf tin (add additional sundried tomatoes to the top if you wish) and place in the oven for 30 minutes. Use a knife to check it is cooked in the middle; the knife should come out clean if it is.

Additional Notes

If you want more of a low carb option omit the coconut flour, it still tastes great!

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