PALEO/GLUTEN FREE/DAIRY FREE/WEIGHT LOSS FRIENDLY
10 WEEK CHALLENGE APPROVED
I have been looking for a savoury zucchini bread for years, and when I couldn’t find one – it was time to make my own!
This bread is a great morning or afternoon snack as well as being another way to get vegetables into your day. If you’re able to eat butter, it would also be amazing served with butter.
I can definitely say this recipe was a hit too – it was all gone by the end of the night!
Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!
x

Servings |
Ingredients
- 1 cup zucchini grated
- 1 tsp Salt
- 1 cup almond meal
- 1/4 cup tapioca flour
- 1/4 cup Coconut flour
- 2 tsp Baking powder
- 1 handful fresh basil chopped
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup almond milk
Ingredients
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Instructions
- Preheat your oven to 180c and line a brownie tin with baking paper.
- Combined your grated zucchini and salt in a bowl and set aside for 30 minutes.
- Drain excess liquid and place your zucchini into a paper towel or muslin cloth and squeeze out any further moisture.
- In a bowl combine your eggs, basil, oil and almond milk and whisk to combine.
- Add your zucchini, almond meal, coconut flour, tapioca flour and baking powder.
- Spread your batter into the pan and bake for 20-30 minutes until golden and cooked through.
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