Serves 8-10

For the Loaf:

  • 2 large eggs
  • 125ml olive oil
  • 90g light brown sugar
  • 2 courgettes (450g)
  • 300g buckwheat flour
  • 1/2tsp bicarbarbonate soda
  • 1/2tsp baking powder
  • 65g pistachios
  • 2 lemons (zest)

For the Drizzle:

  • 1tbsp set honey
  • 1 lemon (juice)

Protein: 7g

Carbs: 34g

Fat: 17g

Calories 310


For the Loaf:

  • Pre heat oven to 180°c.
  • Line and grease a 2lb loaf tin with baking parchment.
  • In a medium size bowl mix the eggs, olive oil and sugar together.
  • In a large bowl coarsely grate in the courgette and then add the flour, bicarbonate, baking powder, chopped pistachios and lemon zest.
  • Add the egg mix to the courgette mix and fold together until evenly combined.
  • Pour mix into the pre lined and greased tin. Smooth the surface with a spatular and pop in the pre heated oven for 40-60mins or until the top is golden and risen and a skewer comes out clean.
  • Once cooked leave to cool in its tin.

For the Drizzle:

  • In a small bowl mix together the honey and lemon juice to make a tart drizzle. Leave in the fridge while the loaf cools.
  • Once cool slice the loaf in to 8-10 slices and serve with a little of the honey and lemon drizzle.

NOTE: Nutritional information is for 1/10 served with lemon drizzle


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