Courgette and Rosemary Loaf

  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • Serves: 4

This was a frequent favourite recipe of ours when we first transitioned to a Paleoish lifestyle. Try a few slices of Courgette and Rosemary loaf topped with parma ham if you fancy something a bit different to a store-bought loaf of bread.

Calories 193
Carbs 2g
Fat 13g
Protein 17g
Free From


  • 1 courgette grated
  • 1 tablespoon of fresh rosemary chopped
  • 5 Sundried tomatoes chopped
  • 10 eggs
  • Salt and pepper
  • Coconut oil (to grease the loaf tin)

Top Tip: Adding 2–3 crushed garlic cloves before baking makes this a fantastic alternative to garlic bread. You can also add add 50-100g of coconut flour to give the loaf a more ‘bread like’ texture. Sieve into the beaten egg.


  1. Preheat the oven to 180 ̊C/350 ̊F/gas mark 4.
  2. Grease a loaf tin with coconut oil or line with greaseproof paper.
  3. Place the eggs in a large mixing bowl and beat until the white and yolks are blended. Season with salt and pepper.
  4. Grate the courgette into the beaten egg. Stir in the rosemary and sundried tomatoes.
  5. Pour the mixture into the loaf tin and place in the oven for 30 minutes. Use a knife to check it is cooked in the middle; the knife should come out clean if it is.