✓ Gluten-Free
✓ Dairy-Free
This recipe was shared with us by one of our lovely patients (thank you!) and in light of the popularity of our Banana Bread, Sweet Potato Bread and Coconut-Raspberry Loaf, we thought it was worth sharing far and wide. The recipe was originally adapted from Luke Hines’ website and is suitable for gluten free, dairy free and low sugar diets. It makes a hearty, blood-sugar stabilising breakfast, perfect for topping with avocado, hummus or a sliver of butter (of course, you can also enjoy it by itself). It’s also a great way to use up any leftover zucchinis! Enjoy 🙂
Click here for the original recipe.
Zucchini Bread
Ingredients
- 130 g tapioca flour or gluten free flour
- 200 g raw almonds ground into almond meal
- 60 g chia seeds
- 1 tsp baking powder
- 1/2 tsp salt
- 6 eggs lightly whisked
- 300 g zucchini, grated (2-3 small-medium zucchinis)
- 2 tsp apple cider vinegar
- 2 tbsp sesame seeds
Instructions
- Preheat the oven to 160°C. Grease and line a loaf pan with baking paper.
- Combine the flour, ground almonds, chia seeds, baking powder and salt in a medium mixing bowl.
- In a separate bowl, combine the whisked eggs, apple cider vinegar and grated zucchini.
- Add the wet ingredients to the dry ingredients and stir till combined. Pour into the loaf pan, flatten and sprinkle sesame seeds across the top.
- Bake in preheated oven for 1 hour, or until golden on top. When you press down gently on the loaf, it should hold its shape, indicating it is ready.
- Remove from oven, allow to cool for 10 mins in pan, then turn onto a cooling rack to cool.
