200g golden caster sugar
4 eggs, at room temperature
220ml coconut oil, melted
1tsp vanilla essence
220g grated courgette (with the skin on)
200g Doves Farm Gluten Free White Self-Raising Flour Blend
75g Innovative Solutions White Teff Flour
75g sorghum flour
1tsp xanthan gum
2tsp gluten free baking powder
1tsp ground cinnamon
50g pecan nuts, chopped
Preheat oven to 175°C/350°F/Gas Mark 4. Line a 2lb loaf tin with baking parchment.
Break the eggs into a mixing bowl, add the sugar, oil and vanilla essence and whisk until a bit foamy.
Add the grated courgettes and stir. Sift the three flours into the bowl and then add the xanthan gum and cinnamon.
Stir well, then fold in the nuts.
Pour the mixture into the loaf tin, lightly smoothing the surface. Cover lightly with a piece of baking parchment.
Bake in oven for approx 50 minutes, then remove the top piece of parchment. Continue baking for another 10 minutes until a skewer comes out clean.
Allow to cool for 5 minutes, then transfer to wire rack to cool fully.