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Courgette and Parmesan Loaf

Low carb and Gluten Free

This is lovely savoury loaf which would be perfect for any time of day or to be taken on a picnic.

The high vegetable content and psyllium husk means it is packed full of fibre and it also has healthy fats and proteins.

Because it has just 1g of carbohydrate per slice it is suitable for those managing Type 2 diabetes, metabolic disorders, managing weight and inflammation in the body.


This makes 20 servings. (Adapted from Diet Doctor)

Time: 10+50+cooling


400g of grated unpeeled courgette. I used the food processor for speed.

8 medium eggs

120g grated parmesan

120g almond flour

25g sunflower seeds

2 tablespoons psyllium husk

2tsp baking powder

1/2 tsp salt

2 tsps Ras al Hanout, or your favourite savoury spice blend


  1. Preheat the oven to 180C

  2. Finely grate the courgette and squeeze out excess water with a clean dishcloth.

  3. In a large bowl mix up the eggs until fluffy. Add in the rest of the ingredients and stir to combine well.

  4. Place the batter into a parchment lined loaf tin and bake for 45-50 minutes.

  5. Leave to cool on a wire rack.

  6. Enjoy with cheese, salad or even on its own.

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