Savoury Courgette Bread

Unsweetened zucchini cake on wooden table

Serves: 12 | Prep time: 20 minutes | Cook time: 1 hour 20 minutes | Cool Time: 50 minutes


  • 360g almond flour 
  • 1 Tbsp. baking powder 
  • 1 tsp. salt 
  • 1 tsp. baking soda 
  • 115g courgette, shredded 
  • 75g roasted red pepper, diced
  • 1 tomato, thinly sliced 
  • 50g spring onions, chopped
  • 25g fresh basil or oregano, minced 
  • 30g Parmesan cheese 
  • 30g cheddar cheese 
  • 240ml milk 
  • 2 Tbsp. apple cider vinegar 
  • 2 eggs 
  • 3 Tbsp. coconut oil, melted


  1. Preheat oven to 160° C, and coat a 900g loaf pan with cooking spray.
  2. Mix dry ingredients and courgette in a large bowl. Add peppers, spring onions, basil, and cheese, and coat well. 
  3. Add milk and vinegar into a glass and stir well. Let the mixture sit for a few minutes until thickened. 
  4. In a separate bowl, mix all your wet ingredients, and then stir mixture into dry ingredients until moistened to create a very thick batter. 
  5. Scoop mixture into the pan, level it off, and top with thin slices of tomato and a handful of cheese. Bake until toothpick comes out clean (about 70-80 minutes). 
  6. Let cool for at least 10 minutes before turning out to a rack to cool for a minimum of 40 more minutes more before slicing.

Recipe Credit: Michelle Bailey