Put the milled flaxseeds and water in a small bowl and stir to combine.

Set aside to soak for 15 minutes.

Preheat the oven to 180°C.

Grease a 1lb loaf tin or line with non-stick baking paper.

Mill your oats in a food processor or high-speed blender (like a NutriBullet) to a flour consistency. Tip into a large bowl.

Add the flax “egg” along with the grated courgette, cacao powder, maple syrup, melted coconut oil, baking powder and salt.

Stir to combine, then stir in the chocolate chips.

Scrape into the prepared tin and gently even out the top.

Bake in the preheated oven for 50 minutes.

Remove from the tin and allow to cool fully on a wire rack for at least one hour before slicing and diving in.

Store the completely cooled bread in an airtight container for up to four days.

Start the day full of fibre with this chocolate bread recipe