Gluten free, vegetarian, soy free, refined sugar free.
Each year, I have an abundance of zucchini growing in the garden. Zucchini is so versatile because it doesn’t have too much flavour, so it can help to carry all kinds of other flavours from different herbs, spices, and sauces from different cuisines. Every now and then I like to make a sweet dish using zucchini, such as chocolate zucchini cake, but this time I wanted to make something savoury, so I decided to try experimenting with making a zucchini bread. The result was totally delicious. I was inspired by italian flavours, but you could try using other herbs and spices to suit your taste. Enjoy!
1 1/2 cups almond meal
1/2 cup organic buckwheat flour
3 cups grated zucchini (with skin on)
3/4 cup plain organic yoghurt
2 tbsp fresh oregano leaves (or 1 tbsp dried)
2 tbsp fresh sage leaves, chopped (or 1 tbsp dried)
2 tsp fresh thyme leaves (or 1 tsp dried)
2 tsp bi-carb soda
1 tsp macrobiotic or Himalayan salt
1 tsp ground black pepper
Small handful of pepitas for the topping (optional)
Preheat oven to 160 degrees celsius. Line a loaf tin (approx 25cm x 13cm x 7cm deep) with baking paper and set aside. Mix dried ingredients together. Then add the eggs and yoghurt, and mix to combine. Add zucchini and mix well. Pour into the prepared tin and top with pepitas if desired. Cook for approx 50 – 60 minutes or until cooked through and brown on top.