• STEP 1

    Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

  • STEP 2

    Put all the dry ingredients in a large mixing bowl, stir together and set aside.

  • STEP 3

    Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

  • STEP 4

    Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

Recipe tips

Storage: Store up to 4 days in the fridge in an airtight container.
Freezing: Freeze the bread slices in an airtight container. Thaw the day before in the fridge. Toast in a pan, oven or bread toaster for a few minutes. 

Goes well with


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