Courgette Bread

If you haven’t noticed by now, I put courgette (zucchini) in everything. Yesterday I had half of a leftover courgette left from the courgetti with avocado and cucumber sauce, and decided to fill an omelette with spiralized courgette and pesto. Now however, my courgette obsession has progressed into baking things with it.


The first step (aside from preheating your oven to 180 °C) is to grate one cup of courgette and squeeze all the moisture out using paper towels. This is an important step as you risk having a batter that is too wet, and thus will not bake well.


Next, combine 1 1/2 cups of almond flour, 2 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp nutmeg in a bowl and mix the dry ingredients.


Next, blend together 1 banana, 3 eggs, and 1/4 cup honey for one minute until foamy. Afterwards, add the courgette and pulse until mixed in. Transfer the contents into a mixer.


While the mixer is running, add the dry ingredients slowly. Mix until the dry ingredients are fully incorporated into the mixture.


Transfer the mixture into a non-stick baking form. Bake in the oven for 40 minutes at 180 °C. You may need to cover the loaf with aluminium foil during the last 10 minutes of baking to ensure the top doesn’t burn.

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Check if the loaf is fully baked by inserting a toothpick in the centre – if it comes out dry it is done, if not bake for another 5 minutes or so and check again.

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Enjoy this courgette bread with some nut and seed butter or some homemade fig jam (recipes coming soon).



  • 1 cup courgette, grated
  • 1 1/2 cups almond flour (if you can’t find almond flour to ground almonds, you can buy blanched almonds and use a food processor to make almond flour)
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 banana
  • 3 large eggs
  • 1/4 cup honey (optional)



  1. Preheat oven to 180 °C
  2. Grate courgette and squeeze out moisture using paper towels.
  3. Combine almond flour, cinnamon, baking soda, salt, and nutmeg in a bowl and mix.
  4. Blend together banana, eggs, and honey for 1 minute, until foamy. Add the squeezed courgette and pulse until mixed.
  5. Transfer mixture into a mixer and slowly mix in the bowl of dry ingredients.
  6. Transfer to a non-stick baking form and bake in oven for 40 minutes.

Frittata Muffins

Always hangry? On the go? Rushing to the gym, pilates, yoga, work, or uni? Grab one of these frittata muffins to keep you going when you don’t have enough time to cook a proper meal. Even if you aren’t in a rush, they are the perfect snack when that gap between lunch and dinner is just too long! This recipe makes 12 mini frittatas and is entirely made out of eggs, bacon bits, vegetables, and spices; so it is delicious and paleo-friendly.


You will need to get yourself 9 large eggs, and beat them in a bowl with salt and pepper. Next, add three garlic cloves, and a teaspoon of oregano for flavor. Additionally, fry some bacon bits (approx. 250 g) and drain the excess fat.


As always, I used the Magimix food processor to cut up my vegetables, but you could also grate them for a similar result.


This recipe is entirely customisable and you can add any vegetables and spices you want. You could also leave out the bacon bits to make them vegetarian, or substitute the bacon for diced chicken bits. In this recipe, I used one courgette and two carrots. Try to drain as much of the vegetable water as you can in order to make sure the frittata doesn’t get too soggy.


I also added a chopped red bell pepper and a diced red onion.Then, I combined all the vegetables and bacon in a large bowl and poured over egg mixture. Make sure to mix well and then spoon the mixture into a greased muffin tin (or tin with muffin liners).


Bake at 190 °C for 15-20 minutes depending on the size of your muffins. Make sure to check that they are cooked through all the way, as the first time I made the muffins, the centre was still raw and they had to go back into the oven.





  • 9 large eggs
  • 1 tsp oregano
  • salt and pepper
  • 250 g bacon bits, cooked and fat drained
  • 1 large courgette, grated
  • 2 carrots, grated
  • 1 red bell pepper, diced
  • 1 red onion, diced

All of these ingredients can be substituted and can be entirely altered to taste. You could add chopped broccoli, leeks, sweet potato,or fennel. Just try out different variations and decide what you like! You could even add some parmesan or feta cheese on top!


  1. Preheat oven to 190 °C.
  2. Beat eggs with salt, pepper, and oregano.
  3. Grate or chop all ingredients and combine them in a large bowl. Mix through the beaten eggs.
  4. Spoon into greased muffin tray and bake for 15-20 minutes.