Gluten free courgette and basil pesto seed bread

Bibby's Kitchen
Prep: 1 hr 20 mins
Rate this recipe
A flourless bread with hidden vegetables.

By Food24 October 20 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

300 g courgettes — grated
1/2 tsp dried oregano
3 basil pesto — super green
1 almond flour
60 ml psyllium husk
1/2 mixed seeds
1/2 mixed seeds — ground
10 ml Baking powder
5 ml salt
1/4 parmesan cheese — finely grated
6 eggs
3/4 yoghurt — Greek
black pepper — freshly ground
2 mixed seeds
Tap for ingredients
Tap for ingredients


Preheat the oven to 180 º C. Grease and line a 28cm bread pan with baking paper.

Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.

Stir through the basil pesto and set aside to cool.

In a large mixing bowl, combine the almond flour, husk, whole and ground seeds, baking powder, salt and Parmesan.

Add the eggs and Greek yoghurt to the dry ingredients and mix to combine.

Lastly, add the cooled zucchini and stir through.

Spoon the mixture into the prepared tin, top with a handful of seeds and bake for 55 -60 minutes until golden and cooked through.

Recipe reprinted with permission of BibbysKitchen@36.

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.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.