Find your recipes and restaurants here

Nutty courgette loaf

Recipe from: 27 February 2015
recipes, lchf, banting, bread

Ingredients 13
Time 00:15
  • 5
    beaten eggs
  • 1/2
    melted coconut oil
  • 1/2
    lemon zest and juice
  • 1
    crushed garlic clove
  • 2.5
    grated courgette
  • 50
    desiccated coconut
  • 1.5
    baking powder
  • 1/2
    Himalayan salt
  • 3/4
    pumpkin seeds
  • 1/2
    sunflower seeds
  • 50
    toasted pecan nuts
  • 1
    chopped fresh rosemary
  • 80
    feta cheese, crumbled



Preheat the oven to 180°C.

Line a 1L capacity loaf tin.

Place all ingredients in a large bowl and stir until well combined.

For the topping: in a separate bowl, mix together topping ingredients: 1/4 cup pumpkin seeds, 2 tbsp sunflower seeds, 15g pecan nuts and 20g crumbled feta cheese.

Spoon the loaf mixture into the prepared tin, sprinkle with the topping and bake for 1 hour.

Allow to cool, then remove from the tin and allow to cool completely on a cooling rack before slicing.

To serve: Slice and serve spread with butter or cream cheese.

Recipe reprinted with permission of Lose It!.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: bake  |  banting  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.