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 TBS coconut milk
1 teaspoon lemon juice
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.
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!
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