Our vegetable garden in Algarve keeps on giving fruits and vegs with a leading role for courgettes at the moment. There are only so many ratatouille's, grilled courgettes or courgette soups one can make, I needed a new courgette solution. Because, as those who enjoy the perks of a veggie garden know, very often all produce is ready at the same time...
So, the last weeks I’ve been trying out various recipes – can’t just stick to one recipe, have to make changes. And came up with my own version of a (refined) sugar free courgette bread with - I hope - a balanced sweet-and-savoury taste.
Ridiculously easy to make and perfect companion for either honey, goats cheese and fresh figs. Or boiled egg with avocado. Or a thick layer of peanutbutter. Or. Or. Or.
Courgette Bread Recipe
Apart from baking paper and a regular loaf baking tin, you need:
Ingredients
- 200 gram rice flour (or spelt / sweet potato flour)
- 250 gram courgette
- 2 eggs
- 6 - 8 dates
- 50 ml honey or agave syrup (or 50 ml xylitol)
- 100 gram fresh goats cheese
- 75 gram walnuts
- 1 tsp. baking soda
- half tsp. baking powder
- pinch of salt
- handful pumpkin and/or sunflower seeds
How to
Pre-heat the oven on 160 ºC. Do not use hot air. Line the baking tin with grease-free baking paper and set aside. Roast the walnuts in a pan till they start to shine and set aside. They burn quickly, do stir.
- Slice the courgette and dates in smaller chunks and chop briefly by hand or – in my case – with the hand blender. As in easy, does it.
- Mix the eggs and agave (or honey) syrup in a bowl and stir for a few minutes. Add the courgette/date mix. Stir.
- Add (and crumble) the little goats cheese to this mixture and finish with slowly adding and mixing the flour and baking powder/soda and salt.
- Add the roasted walnuts.
Done. I said easy recipe, right?
Put the mixture in the paper lined baking tin and sprinkle the pumpkin and/or sunflower seeds on top.
Bake in the middle of the oven for 55 minutes.
When it’s done, lift the bread by pulling the paper out of the tin and let it cool down for 15 minutes before taking of the baking paper and let completely cool down.
It keeps for a few days, if it is very hot better store wrapped in baking paper in (vegetables) bottom of fridge.
Enjoy!
