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Zucchini Bread

Course Breakfast, Snack
Servings 1 loaf


  • 1 cup gluten free flour I tend to use the Orgran brand (~130g)
  • 2 cups almond meal (approx 200g)
  • 1/2 cup chia seeds white or black (60g)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 6 eggs lightly beaten
  • 300g zucchini washed and grated (approx 2-3 zucchinis)
  • 2 tsp apple cider vinegar
  • 2 tbsp sesame or sunflower seeds


  • Preheat the oven to 160 degrees Celsius and grease and line a regular loaf tin with baking paper.
  • Combine the gluten free flour, almond meal, chia seeds, baking powder and sea salt in a large mixing bowl.
  • In a separate bowl, whisk the eggs and add in the grated zucchini and apple cider vinegar.
  • Add the wet ingredients to the dry ingredients and stir till well combined. The mixture will form a thick, slightly wet dough.
  • Scrape the batter into the prepared loaf pan and flatten. Sprinkle with sesame or sunflower seeds if using.
  • Bake for one hour, until golden on top and baked through. The loaf should hold its shape when you press down on the top gently.
  • After removing it from the oven, allow to cool in the pan for 5 minutes before transferring to a wire rack to cool.


This Zucchini Bread is delicious both fresh and toasted. Our favourite toppings include:
  • A dollop of guacamole
  • A lashing of hummus
  • A sliver of butter
Of course, it is also delicious on its own, or dipped into soup!