Method

• • step 1

    Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

  • • step 2

      Put all the dry ingredients in a large mixing bowl, stir together and set aside.

    • step 3

      Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

    • step 4

      Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

    Recipe tips

    Storage: Store up to 4 days in the fridge in an airtight container.

    Freezing: Freeze the bread slices in an airtight container. Thaw the day before in the fridge. Toast in a pan, oven or bread toaster for a few minutes.