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Courgette & Black Olive Loaf

This is definitely my favourite home baked loaf. Made with fresh courgettes and olives, it is the perfect partner to a warm bowl of soup or a zingy salad. It is both gluten and dairy free and you play around with any variety of herbs in this recipes. Freeze leftover slices and toast them straight from the freezer - enjoy!


150g ground almonds

100g arrowroot

½ teaspoon sea salt

½ teaspoon bicarbonate of soda

5 eggs

1 ½ teaspoons apple cider vinegar

1 tablespoon chopped parsley

50g pitted olives, sliced

125g grated courgettes

50g finely grated parmesan cheese

2 tablespoons mixed seeds


1. Preheat oven to 180 degrees and grease and line a 2lb loaf tin

2. In a large bowl, mix the ground almonds, arrowroot, salt and bicarbonate of soda

3. In a 2nd bowl, mix the eggs and cider vinegar

4. Add parsley, olives, courgettes and parmesan to the egg mix and whisk well

5. Add the egg mix to the dry ingredients and stir to combine well

6. Pour the dough into the lined loaf tin

7. Bake for 35 minutes until a skewer comes out clean. Allow to cool slightly before slicing into thick slices

This recipe was adapted from Sarah Wilson’s “I Quite Sugar” cookbook

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