FODMAP friendly bakes

Borough Kitchen’s gluten-free courgette loaf

Serves 8

Prep time: 10 minutes

Baking time: 50 minutes


One loaf tin


1 courgette

180g dark brown sugar

30g caster sugar

140ml neutral cooking oil, like rapeseed or corn, plus extra for greasing  

2 large eggs

180g gluten-free plain flour

¼ tsp. xanthan gum

½ tsp. baking powder

½ tsp. baking soda

2 tsp. cinnamon

¾ tsp. ground nutmeg

¼ tsp. ground cloves

¼ tsp. ground ginger

¾ tsp. salt


  1. Heat the oven 175ºC or 150ºC fan. Grease the loaf tin with a teaspoon of oil.
  2. Whisk the sugars, neutral cooking oil and eggs. In a separate bowl, blend the flour, baking soda, baking powder, xanthan gum, and all the spices. In three goes, sieve the dry ingredients in the wet mixture and whisk until combined.
  3. Grate the courgette and fold well into the batter until combined.
  4. Pour the mixture into the greased loaf tin. Bake for 50 minutes, or until cooked through. Remove from the tin and allow to cool on a rack for 10 minutes before serving.

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