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Courgette zucchini bread

Courgette Bread

Courgette Bread with our fermented Supergreens with Spirulina Superkraut

Courgette zucchini loaf

Courgette zucchini bread

Wet ingredients:

  • 60g coconut oil
  • 1 Tbsp tahini
  • 1 tsp apple cider vinegar
  • 150ml dairy free milk
  • 1 cup grated courgette

Dry ingredients:

  • 100g gluten free flour blend
  • 50g chickpea flour
  • 150g ground almonds
  • 1 tsp ground cumin
  • 2 heaped tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp nutritional yeast
  • Pinch salt

Thinly sliced courgette to place in top. Served with: hummus and our delicious sauerkraut 


  1. Preheat oven to 180 C.
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water.
  3. Once melted, add the vinegar, tahini, grated courgette, milk to the same bowl. Mix.
  4. In a separate bowl sift the flours, ground almonds, cumin, nutritional yeast, salt, baking powder and bicarbonate of soda and mix well with a whisk or fork.
  5. Add the dry ingredients into the wet ingredients. Mix well, adding a splash more milk if it's looking too dry
  6. Transfer the mixture into a loaf tin lined with greased baking paper. We have laid thinly sliced courgette slices on the top.
  7. Bake in the oven for around 55 minutes to 1 hour until slightly risen, golden brown on the top
    and an inserted skewer comes out clean.
  8. NB: The mixture won't rise very much, the shape it goes into the tin, is pretty much the shape it will come out. This is a moist, packed but fluffy loaf.
  9. Once out the oven, let cool in the tin for 5 minutes. Then take out of the tin and leave to cool on a wire rack. This is important if you leave the loaf in the tin it will go soggy. Let cool completely to set up.
  10. Serve cold, warmed in the oven or toasted, with a lovely dollop of hummus and a large helping of our fermented Supergreens with Spirulina Superkraut. Delicious!
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