Courgette bread

Drop Egg Soup and Courgette Bread.Photograph: Alan Betson

Drop Egg Soup and Courgette Bread.Photograph: Alan Betson

Sat, Feb 13, 2016, 02:02

  • Makes: 8
  • Cooking Time: 70 mins
  • Course:
  • Cuisine: Vegetarian


  • (makes 8 slices)
  • 100g melted butter or olive/coconut oil
  • 250g almond flour or ground almonds
  • 1 ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 bunch of kale including stalks, washed
  • 2 courgettes, washed and chopped
  • 6 cloves garlic, peeled and roughly chopped
  • big bunch (20g) parsley
  • 3 eggs
  • 2 tbsp apple cider vinegar


Preheat the oven to 180°C.

You’ll need a food processor and a large bowl for this, and it couldn’t be simpler. In the bowl, mix together the dry ingredients. Then throw everything else into the food processor and blitz it. You can fold the wet mix into the dry mix and when it’s thoroughly mixed together, you decant the whole lot into a lined, greased loaf tin. Cook for 45-60 minutes until you can stick a skewer into it and it comes out clean.

Food cooked and styled by Domini Kemp and Gillian Fallon