Breakfast is often eaten in a hurry as we rush out the door to work. People are always saying to me they find it hard to eat healthily at breakfast as they only have time for a slice of toast or a bowl of cereal, often wolfed down quickly and while doing other things. This spinach and courgette loaf was created with that in mind and is a quick and easy way to get some early morning veggies in. It can be prepared on the weekend and then sliced and popped into the freezer, ready to be toasted slice by slice in the mornings. If you have time, fry an egg while the bread is in the toaster and scoop out half an avocado. If not, simply eat it as is or pop in a bag to take to work. And when it hits the weekend, whip out a slice as part of a cooked breakfast with all the trimmings!
- 300g spinach
- 300g courgette, grated
- 400g flour – I used half wholegrain spelt, half rye
- 4 eggs, whisked
- 110g olive, avocado or coconut oil
- 50ml milk
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp salt
Makes about 10-12 slices
- Preheat the oven to 170°C (150° fan) and grease and link a 1kg loaf tin
- Boil the kettle and pop the spinach into a colander. Once boiled, pour the water over the top of the spinach until it starts to wilt. Set aside to cool.
- In a large mixing bowl, combine the flour, rosemary, thyme, baking powder, bicarbonate of soda and salt.
- Roughly chop the spinach by hand and pop in a mixing bowl. Add the courgette, eggs, olive oil and milk and stir until combined but not frothy. You can also use a food processor to do this, but I hate having to wash them up!
- Gradually add the flour mix to the spinach and courgette bowl and continue to stir until fully combined. Tip into the loaf tin.
- Cook in the oven for one hour, or until a skewer inserted into the middle of the loaf comes out clean. You may need to let the loaf cook for up to an hour and a half, depending on the oven. If it starts to burn on the outside but still isn’t cooked on the inside then simply cover with baking parchment and continue to cook.
- Once cooked, remove from the oven and leave to stand for 10 minutes or so. Once the tin is cool enough to handle, remove the loaf from the tin and place on a wire cooling rack to cool completely.
- Serve with a fried egg, some avo or simply a little butter.