Courgettes are related to squashes and pumpkins which means it’s the perfect season to get baking with these amazing fruits. Plus confession, I had loads left over and the below recipe is always the perfect opportunity to use up left over’s.
Hard to believe a long green fruit can be related to an orange round fruit but it’s true.
Courgettes, despite being a fruit have a really low level of natural sugar and starch with a low score on the glycemic index. They’re also a great source of Vitamin A, vitamin C, potassium and fibre.
Just one medium courgette contains over 50 percent of your daily needs of vitamin C which lowers blood pressure and protects against inflammation.
Largely made up of water and carbohydrates and because they’re mainly made up of water they’re easy to digest. The fibre can bring natural constipation relief as well as treat an upset stomach. To get the most of the courgette eat the entire thing including the nutrient packed seeds and the skin. I used the one large courgette for the recipe below, skin, seeds the lot.
- 3 eggs, beaten
- 75ml olive oil
- 3 tbsp ground almonds
- 3tbsp ground flaxseed
- 3 tbsp granulated sweetener (Stevia)
- 300g courgettes grated (equates to one large courgette, keep the skin on)
- 200g wholemeal flour
- 2 tsp baking powder
- 2 tsp mixed spice
- Preheat the oven to 180°/gas 4.
- Oil the loaf tin and set aside.
- Combine eggs, sweetener, and ground almonds and beat well.
- Mix in the grated courgettes then stir in the flour, baking powder and mixed spice.
- Place in the baking tin and bake for 30-35 minutes until firm to the touch. You can check the bread is cooked by inserting a sharp knife into the centre. If it comes out clean its cooked.
- Leave to cool before turning out onto a wire wrack. The bread will firm up as it cools which makes it easier to slice.