Almond & Zucchini Bread

A seasonal classic, almond and zucchini bread is a firm fixture on my breakfast menu, often all gobbled up by the family the day it’s baked.

You’ll need about eight zucchinis but it’s genuinely worth it for the deliciously moist, luscious, melt-in-the-mouth experience.

It’s fun to make it too, as you pile in thousands of tiny strands of zucchini goodness to the creamy rich batter, all melding together to create a gorgeous combination of textures and flavours. The end result is astonishingly good.

Its so supercharging too...zucchini contains vitamin C and is anti-inflammatory. Almond meal is full of good fats, vitamin E and lowers inflammation levels in the body and it also lowers cholesterol in the blood.

For me it’s been a miracle breakfast option. I now use butter in this recipe but grapeseed oil works just as well or try using half of each.

Tip: You can hand grate zucchini with a microplane grater but if you have one handy, why not use a food processor with a grating attachment , giving you perfectly shredding zukes in a quarter of the time.

Makes 1 loaf

450 g peeled and grated zucchini
1/2 teaspoon stevia powder
1/2 cup buckwheat flour (or flour of your choice)
2 cups almond meal
1/4 teaspoon sea salt
1 teaspoon bicarbonate of soda
11/2 teaspoons gluten free baking powder (no additives)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup grapeseed oil, or 125 g melted butter if tolerated
3 eggs
3 TBS coconut milk
1 teaspoon lemon juice

Preheat the oven to 175° Celsius and grease a 20x 9cm loaf tin.

Grate zucchini and put in a sieve over a bowl. Mix salt through and leave for 20 minutes to allow salt to draw out excess liquid.

Put the stevia, buckwheat flour, almond meal, salt, bicarbonate of soda, baking powder, nutmeg and cinnamon in a bowl and stir well to combine.

In a separate bowl whisk the eggs until pale and fluffy about 11/2 minutes.  Add the grapeseed oil, coconut milk and lemon juice together for 2 minutes and beat well to combine, then stir the mixture into the dry ingredients.

Squeeze the last of the moisture from the zucchini, then stir it into the bread mixture.  Spoon into the prepared loaf tin. Add some slivered almonds (optional)

Bake the loaf on the middle rack of the oven for about 45 mins, or until a skewer inserted in the centre comes out clean.  Turn out onto a wire rack to cool then enjoy!

The bread will keep for up to one week in a sealed container in the fridge, or can be frozen for up to one month.

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