Bread in all shapes is something which was an everyday food as I grew up. When you have to or choose to be gluten free it’s not so easy to pick up breads from the store or bakery anymore and choices, if there are any, are usually very limited. But making your own bread doesn’t have to be complicated and when you bake your own there are no strange additives and unnecessary sugar. This semi-sweet courgette/zucchini bread does require a few ingredients but is dead easy to make and tastes yummy for breakfast!
Courgette adds a moisture to the bread which is sometimes hard to create when baking both gluten free and vegan. It also adds a really interesting flavour which I find slightly savoury and smooth.
I don’t often use gluten free flour blends as they tend to mainly contain a variety of starches. Instead I mix a few different flours when I bake to achieve the consistency and flavour I want. I like adding almond meal to my breads to give it a nutty flavour but it can be changed to more buckwheat and rice flours and the almond milk can be replaced by rice milk for a nut free alternative.
Buckwheat is a naturally gluten free, and is actually not even a grain but a seed. Research has shown that it can help keep a clean cardiovascular system and prevent heart disease as the flavanoids in buckwheat have a positive impact on our cholesterol. In comparison to wheat breads it also has a more positive effect on our blood pressure and insulin levels, keeping them level rather than spiking them. Therefore it can be a better choice for people with diabetes.
I added some dried spices which for me are flavors of autumn. Ginger, cloves and cardamom all have warm connotation to me and add some flavor to this bread. Ginger in itself is great for the immune system and has anti-inflammatory properties which also make it perfect for colder times.
Requires a loaf tin.
Makes one large loaf.
1 cup buckwheat flour
1 cup almond meal
¾ cup brown rice flour
3 tbsp chia seeds
2 tsp bicarbonate of soda
1 tsp gf baking powder
1 tsp cardamom
½ tsp ginger powder
½ tsp ground cloves
2 tbsp flaxseed meal + 3 tbsp water
1 cup almond milk
⅓ cup agave nectar
1 tsp vanilla extract
2 – 2 ½ cup grated courgette (roughly 1 large courgette)
⅓ cup blueberries (optional)
Coconut oil for greasing
Preheat oven to 180 degrees celsius.
Grease a loaf tin with coconut oil (or other if you wish).
Mix flaxseed meal with water in a small cup and set aside.
Mix all dry ingredients in a bowl.
Mix all wet ingredients except for courgette in a larger bowl.
Pour dry ingredients into wet whilst whisking.
Mix in soaked flaxseed meal which should now be gelled.
When smooth fold in the grated courgette.
If using blueberries fold them in when courgette has been combined with the previous mixture.
Pour into the loaf tin.
Bake for 40-45 minutes, checking up on it mid-way.