Zucchini Bread

Ingredients

• 10 g ground flax seeds and 60 ml water (4 tbsp)Ground flax seeds and water
• 72 gCoconut sugar
• 62 gApple sauce
• 62 gPeanut butter
• 8 gApple cider vinegar
• 10 ml (2 tsp)Vanilla
• 1 large courgette (230 g before squeezing; about 170 g after)Courgette
• 190 gGluten-free plain flour
• 1 tspBicarbonate of soda
• 2 tspBaking powder
• 1.5 tsp, optionalGround cinnamon

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease or line a 20 × 10 cm (8 × 4 inch) loaf tin with baking parchment.

2. 2

   Thicken the flax

   Stir the ground flax seeds and water together in a bowl and leave for 10 minutes, until thickened.

3. 3

   Prepare the courgette

   Meanwhile, grate the courgette and gently squeeze out the excess liquid. It should weigh about 230 g before squeezing and 170 g afterwards.

4. 4

   Mix the wet ingredients

   Put the coconut sugar, apple sauce, peanut butter, apple cider vinegar and vanilla in a large bowl, then stir to combine. Mix in the thickened flax mixture and grated courgette.

5. 5

   Fold in the flour

   Sift in the flour, baking powder, bicarbonate of soda and cinnamon, if using. Fold until the batter is combined.

6. 6

   Bake the loaf

   Transfer the batter to the prepared tin and bake for 50–55 minutes. At 30 minutes, rotate the tin and cover the loaf with foil, then return it to the oven. It is ready when a skewer inserted into the centre comes out clean.

7. 7

   Cool before slicing

   Leave the loaf in its tin for 10 minutes, then carefully turn it out. Let it cool completely before slicing.

What is zucchini bread?

Zucchini bread is a North American quick bread: a sweet loaf leavened with baking powder and bicarbonate of soda rather than yeast. Grated courgette adds moisture without making the loaf taste strongly of vegetables.

This version uses a flax mixture instead of eggs and peanut butter in place of added oil. The cinnamon is optional, but adds a familiar warm note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 7g protein, 39g carbs, 7g fat.

The flour and coconut sugar provide most of the carbohydrates, while peanut butter contributes much of the fat and some of the protein. Courgette and apple sauce add moisture, with a little fibre from the flour and flax. For a more balanced plate, serve a slice with yoghurt or another protein-rich accompaniment and some fruit.

Why squeeze the courgette?

Courgette: grating it finely helps it disperse through the batter. Gently squeeze it until it weighs about 170 g, so excess water does not make the centre soggy.

Flax: give the ground seeds and water the full 10 minutes to thicken. This mixture helps bind the loaf in place of eggs.

Building the batter

Wet ingredients: stir the sugar, apple sauce, peanut butter, vinegar and vanilla together before adding the flax mixture and courgette. This spreads the peanut butter through the batter more evenly.

Dry ingredients: sift them into the bowl, then fold rather than beating vigorously. Stop when no loose flour remains to avoid overworking the mixture.

How to tell when it is baked

Timing: begin checking at the lower end of the 50–55 minute range, as ovens and loaf tins can vary. The skewer should come out clean from the centre.

Top: cover the loaf with foil at the 30-minute mark as directed, then rotate the tin. This helps the loaf finish baking without the top becoming too dark.

Cooling and slicing

Rest: leave the loaf in the tin for 10 minutes so it can firm up before you turn it out. Handle it carefully while warm.

Slice: let it cool completely before cutting. The crumb is delicate when hot and is easier to portion once set.

What to serve with it

Serve a slice as it is with tea or coffee, or add fruit and a spoonful of yoghurt for a more filling snack. A little extra peanut butter also complements the flavour of the loaf.

Recipe notes & tips

• Weigh the squeezed courgette to keep its moisture level consistent.
• Use finely ground flax seeds so they thicken evenly in the water.
• Sift the raising agents with the flour to help distribute them through the batter.
• Line the tin with parchment so the loaf is easier to lift out.
• Wait until the loaf is completely cool before slicing for neater pieces.

Variations

• Add walnuts: fold chopped walnuts into the batter for crunch.
• Use another nut butter: swap in almond butter for a different flavour.
• Add chocolate: fold dairy-free chocolate chips through the batter.
• Change the spice: add a little ground ginger alongside the cinnamon.
• Leave out cinnamon: skip it for a less spiced loaf.

Common mistakes to avoid

• Leaving the courgette too wet: squeeze it gently until it weighs about 170 g after draining.
• Skipping the flax rest: leave the mixture for 10 minutes so it thickens before adding it.
• Overmixing the batter: fold just until the dry ingredients are incorporated.
• Opening the oven too often: keep the door closed apart from the rotation and foil step.
• Slicing while warm: cool the loaf completely first so it holds together.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature for up to 3 days. You can also freeze slices, wrapped well, and thaw them before serving.

Frequently asked questions