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Courgette avocado loaf cake

Blog

Seasonal Paleo and gluten free recipes 

Courgette avocado loaf cake

Laura | Lau Sunday cooks

I woke up the other morning in the mood for baking. It was Sunday and I really fancied a courgette avocado loaf cake for breakfast but I wasn’t sure if I had the basics ingredients to make it.  I first checked if I had eggs as I don’t usually have them unless I plan to use them for a recipe. Luckily I had two. Then I took a look at my pantry to see if I had any almond flour. Yep.  Just to fill a cup though but it should be enough. Right, so now the courge... Hold on... Where are the courgettes? I thought I had courgettes!? 

So this is the situation; Me on a Sunday at 8am, wearing my pyjamas and slippers socks (yes, it's getting cold here) and without any other plan in my mind than baking a courgette avocado loaf cake. Now I would have to get dressed, drive to the shops and get the courgette.... my lazy Sunday was over!

I went upstairs to wake up S and try to persuade him to go to the shops by dancing for him in the sexiest way I could, but I think the slippers socks didn't helped me.  

Five minutes later I was leaving my house wearing jeans, trainers, a cardigan, which hid underneath my pyjamas's top, and a hair pin holding my messy hair up while I prayed to not to find someone I know. 

Fifteen minutes later, I got home with one small courgette and ready to start baking the loaf cake, but first I put my pyjamas's trousers and slippers socks back on to get comfy. Aah, lazy Sunday take-two and here I go.

I set Bon Iver as background music, not too loud to not awake S and prepared all what I needed. I peeled and grated the courgette in the food processor, I cleaned the bowl and put another one to make the dough.  I peeled and cut the avocado, I measured the almond flour and honey and turned the oven on. (I always forget to do it till the last minute). I put the almond flour, baking powder and a pitch of salt into the bowl. Pulsed a couple of times. Then I poured the honey and coconut oil in to the bowl. (...) My head kept in the clouds listening to Perth, my favourite song. What did I need now? Oh, of course, the eggs! I went to the fridge and took the only two eggs I had with my right hand. And then, I don't know how, when, why, one of the eggs fell out cracking against the floor.

I have to confess I was almost ready to give up but I didn't, "I would have courgette avocado loaf cake for breakfast no matter what!"  I went upstairs and S, half-asleep, told me he'd had a weird dream of me dancing on pyjamas. I wasn't in the mood to tell him about the exciting morning I was having so I put my "iaminarush" outfit back on and drove to the shops.

Fifteen minutes later, I got home with a dozen of eggs and ready to finish baking the loaf cake, but first I put my pyjamas's trousers and slippers socks back to get comfy. Aah, my lazy Sunday was definetly over but I didn't care. I had got to have for breakfast this amazing courgette avocado loaf cake.

Courgette avocado loaf cake by Laura Domingo
Courgette avocado loaf cake by Laura Domingo
Courgette avocado loaf cake by Laura Domingo
Courgette avocado loaf cake by Laura Domingo

COURGETTE AVOCADO LOAF CAKE

INGREDIENTS

1 cup blanched almond flour + a bit more to dust

½ teaspoon baking soda

¼ teaspoon celtic sea salt

2 large eggs

2 tablespoons coconut oil

¼ cup honey

¾ cup courgette /  zucchini, grated

1 small avocado, peeled, pitted and diced 

For the glaze: (optional)

2 cups of confectionery sugar

1/2 tsp. lemon zest

Lemon juice

INSTRUCTIONS

Pre-heat the oven to 180°C - 350° F

In a food processor, pulse to combine almond flour, baking soda and sea salt.

Crack the eggs in to the bowl, coconut oil and honey and pulse to combine.

Put in the courgette and avocado and pulse again to combine all well.

Grease and dust with almond flour a 6.5x 4 inch medium loaf pan, spoon the mixture in and smooth the top.

Bake at 350° for 35-40 minutes. Remove from the oven and let it cool for 2 hours. Serve and enjoy!

If topping with glaze: Put in a small bowl the sugar and lemon zest, 1 tbsp of lemon juice and whisk vigorously. Then add another tablespoon of lemon juice when glaze gets too solid (it should be up to 4 tbsp. of juice) Using a spatula, spread the glaze over the loaf cake and sprinkle with some lemon zest. 

Recipe adapted from Elana's Pantry cookbook