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Gluten-free courgette and feta bread  recipe

Gluten-free courgette and feta bread recipe

65 ratings

This cheesy, green veggie bread is probably the easiest loaf you’ll ever bake. There’s no kneading involved and it’s made with gluten-free flour too – so it’s perfect for everyone to enjoy. Packed with courgettes, fresh herbs and crumbly feta cheese, this quick gluten-free bread goes great with houmous for a tasty bite or topped with mashed avocado and poached eggs for a fab breakfast. See method

  • Serves 12
  • 15 mins to prepare and 35 mins to cook
  • 137 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • oil, for greasing
  • 300g courgettes, grated
  • 30g fresh parsley, leaves finely chopped (discard any tough stalks)
  • 30g dill, finely chopped (discard any tough stalks)
  • 15g chives, finely chopped
  • 6 eggs
  • 120g gluten- and wheat-free self-raising flour
  • 200g feta
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    4g 19%
  • Sugars

    1g 1%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 9.4g Protein 7.6g Fibre 0.2g


  1. Preheat the oven gas 7, 220°C, fan 200°C. Grease a 2lb loaf tin (about 20cm x 10cm) and line with baking paper.
  2. Put the grated courgette on a clean tea towel, pull the sides up and squeeze out as much liquid as possible. Tip into a large bowl and add all the remaining ingredients except the feta. Season to taste.
  3. Mix together until well combined, then crumble in 150g of the feta. Stir gently to distribute the feta, then spoon the mixture into the prepared loaf tin. Even the top then crumble over the remaining 50g feta.
  4. Bake for 20 mins, then cover the top with foil to stop it browning too much. Cook for another 15 mins or until a skewer inserted in the middle comes out mostly clean (the feta may stick a little to the skewer). Cool completely in the tin, then remove and cut into slices to serve.

Freezing and defrosting guidelines

The cooked loaf can be frozen. Once completely cool, wrap well in a double layer of clingfilm and freeze for up to 1 month. Defrost fully before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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