Zucchini Bread
✓ Gluten-Free
✓ Dairy-Free option
✓ Nut-Free option
We’re always looking for ways to sneak eggs, nuts, seeds and other lovely protein sources into our sweet treats, to make sure they wont wreak havoc on blood sugars – That’s why we were so excited when we came across this ‘Paleo Banana Bread’ recipe, which has four eggs and almond butter for protein, along with no added sugar! This recipe has proved a hit among our naturopaths and admin team, and we’ve also had some great feedback on it from patients with whom we’ve shared the link. It also freezes well in individual slices, making it an easy one to pop in a lunchbox or to take to work. You can find the original recipe here.
Note: We still love our original banana bread recipe, for which you can find the recipe here. Both are equally tasty and gluten free, however the version below is slightly higher in protein given the extra egg content. Enjoy!
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
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Preheat the oven to 160°C. Grease and line a loaf pan with baking paper.
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Combine the flour, ground almonds, chia seeds, baking powder and salt in a medium mixing bowl.
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In a separate bowl, combine the whisked eggs, apple cider vinegar and grated zucchini.
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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.
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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.
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Remove from oven, allow to cool for 10 mins in pan, then turn onto a cooling rack to cool.
