Zucchini Breakfast Loaf
RACHEL MORROW
Are you gluten intolerant and miss enjoying a slice of toast in the morning? Getting tired of eating the same old thing for breakfast? Or maybe you're just wanting a go-to 'bread' to add to your recipe library?
This Gluten-Free Zucchini Bread is the answer to all of the above! This delicious loaf is free from dairy, gluten, soy products and refined sugars, making it a great all-around nourishing recipe. Toast it, eat it as is, or top it with your favorite toppers!
Ingredients
- 2 large zucchini, finely grated
- 2 cups (300 gm) almond meal
- 2/3 cup (85 gm) tapioca starch/arrowroot flour
- 2 tbsp flax/chia meal
- 1 tbsp chia seeds
- 1 tsp bicarb soda
- 1-2 tbsp dried rosemary
- 1 tsp sea salt
- 3 eggs
- 1/4 cup (2 oz) coconut milk, canned or homemade
- 1/4 cup (2 oz) cup coconut oil
- 1 tsp apple cider vinegar
Method
Preheat oven to 350º F (180º C) and line a loaf tin with parchment paper.
Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
Combine both wet and dry ingredients together and pour into a loaf tin.
Place the loaf tin in the oven for 30 to 40 mins or until golden brown on top and cooked through. Place a skewer in the centre of the bread and when the skewer comes out clean, the bread is ready. Serve warm or toasted with your favorite topping!
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.